Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ quart | Stock |
| 2 cups | Water |
| ¾ cup | Barley |
| 1 cup | Celery, chopped |
| 1 cup | Carrot, grated |
| 1 cup | Onion, chopped |
| 4 \N | Cloves garlic, crushed |
| ½ cup | Red wine |
| \N \N | Lemon peel 1\"x1/2\" |
| \N \N | Pepper & salt |
| ½ tablespoon | Basil |
| ¼ tablespoon | Oregano |
| ½ cup | Fresh parsley |
| 2 \N | Bay leaves |
| ½ tablespoon | Rosemary |
| 2 \N | Tomatoes, chopped |
| 4 tablespoons | Tomato paste |
| \N \N | Grated Parmesan or Romano |
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