Dimitri wrote:
>
> Would you cook the barley separately than add it to the soup or cook it
> right in the soup?

Right in the soup, to thicken it up.

I used to make beef barley soup all the time,
before I quit eating U.S. beef.

I'd cut a cheap cut of beef into small bits,
pan fry them with black pepper, then add water,
bay, and rinsed barley and allow to simmer
covered for a few hours.