CHICKEN BARLEY SOUP W/POTATOES & CARROTS

Chicken Barley Soup w/potatoes & carrots image

Provided by Diana Furman

Categories Soups

Number Of Ingredients 11

10 c chicken broth
1 c pearl barley
2 Tbsp olive oil
2 Tbsp unsalted butter
3 small leeks white part only, well cleaned & diced
1 large stalk celery with leaves thinly sliced
1/4 c flat leaf parsley chopped fine
1 tsp finely chopped fresh rosemary or 1/2 tsp dry
2 medium potatoes, peeled and cubed 1/2"
2 large carrots peeled and thinly sliced
1/2 c freshly grated parmesan cheese (optional)

Steps:

1. Bring the broth to a boil in a large soup pot over medium-high heat. Stir in the barley slowly and when it begins to boil, reduce the heat to slow but steady simmer. Cover and cook until the barley is almost tender about 45 minutes.
2. Heat the oil and butter in medium skillet over medium-high heat. Add the onion, celery, parsley & rosemary and saute until the onion begins to turn golden, around 5 minutes. Transfer this into the soup pot mixture, scraping skillet with rubber spatula.
3. Add the potatoes and carrots to soup, cook till tender about 30 min. Season with salt & pepper to taste. Serve in warmed bowls and sprinkle with cheese if desired.