Italian barley soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | quart | Stock |
| 2 | cups | Water |
| ¾ | cup | Barley |
| 1 | cup | Celery, chopped |
| 1 | cup | Carrot, grated |
| 1 | cup | Onion, chopped |
| 4 | Cloves garlic, crushed | |
| ½ | cup | Red wine |
| Lemon peel 1\"x1/2\" | ||
| Pepper & salt | ||
| ½ | tablespoon | Basil |
| ¼ | tablespoon | Oregano |
| ½ | cup | Fresh parsley |
| 2 | Bay leaves | |
| ½ | tablespoon | Rosemary |
| 2 | Tomatoes, chopped | |
| 4 | tablespoons | Tomato paste |
| Grated Parmesan or Romano | ||
Directions
Bring stock and water to boil. Add barley and reduce heat. Add vegt's, wine, peel, pepper and salt and simmer for 2 hrs. covered. Stir often to prevent barley from sticking to the pot.
Add herbs, tomatoes, and paste. Continue simmering for an hour, covered. Add a handful of grated cheese before serving. Serves 8