BARLEY SOUP WITH POTATOES AND CARROTS

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Barley Soup With Potatoes and Carrots image

From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.

Provided by Dona England

Categories     Vegetable

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13

10 cups homemade chicken broth
1 cup pearl barley
2 tablespoons olive oil
2 tablespoons butter
1 large onion, cut in 1/2 inch dice
1 large celery rib, sliced thinly
1/4 cup finely chopped flat leaf parsley
1 tablespoon fresh marjoram, chopped
1 teaspoon chopped fresh rosemary
2 medium boiling potatoes, peeled and diced
2 medium carrots, peeled and thinly sliced
salt and pepper
1/2 cup grated parmesan cheese

Steps:

  • Bring the broth to a boil in a large soup pot over medium-high heat.
  • Stir in the barley, 1/4 cup at a time.
  • Reduce the heat to a very slow but steady simmer.
  • Cover and cook until the barley is almost tender, about 30 minutes.
  • Heat the oil and butter in a medium size skillet over med-high heat.
  • Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
  • Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
  • Add the potatoes and carrots and cook until tender, about 30 minutes.
  • Season with salt and pepper.
  • Serve in warmed bowls with a sprinkling of grated parmesan.

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