Yield: 8 servings
[edit] Ingredients
1 ½ |
quarts Stock |
2 |
cups Water |
¾ |
cup Barley |
1 |
cup Celery, chopped |
1 |
cup Carrot, grated |
1 |
cup Onion, chopped |
4 |
|
½ |
cup Red wine |
|
Lemon peel 1"x1/2" |
|
|
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 |
[edit] Preparation
Step 1 |
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. |
Step 2 |
Add herbs, tomatoes, and paste. Continue simmering for an hour, covered. |
Step 3 |
Add a handful of grated cheese before serving. |
Step 4 |
Serves 8 |
[edit] About Italian Barley Soup
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