Italian Barley Soup
|Brown soup stock||1 1⁄2 Quart (Basic)|
|Water||2 Cup (32 tbs)|
|Barley||3⁄4 Cup (12 tbs)|
|Celery||1 Cup (16 tbs), chopped|
|Grated carrot||1 Cup (16 tbs)|
|Yellow onion||1 Cup (16 tbs), peeled and chopped|
|Garlic||4 Clove (20 gm), crushed|
|Red wine||1⁄2 Cup (8 tbs)|
|Lemon peel piece||1 (About 1 Inch By 0.5 Inch)|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
|Rosemary||1⁄2 Tablespoon (Whole)|
|Tomatoes||2 , chopped|
|Tomato paste||4 Tablespoon|
|Freshly grated parmesan cheese/Romano cheese||Cup (0 tbs)|
Bring the stock and water to a boil.
Add the barley and turn down to a light simmer.
Add the celery, carrot, onion, garlic, red wine, lemon peel, pepper, and salt and simmer for 2 hours.
Stir often, or the barley will stick to the bottom of the pot.
At the end of the 2 hours add the herbs, tomatoes, and tomato paste.
Continue cooking the soup for 1 more hour, the total cooking time being 3 hours.
Leave the lid on during the whole operation, and remember to stir often and check to see if you need to add water.
Stir in a handful of grated cheese before serving.
This thick and flavorful soup is a terrific main dish for the whole family, and it tastes better on the second day.