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
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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