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Italian Barley Soup

Budget.Gourmet's picture
Ingredients
  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)
  Pepper To Taste
  Salt To Taste
  Basil 1⁄2 Tablespoon
  Oregano 1⁄4 Tablespoon
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
  Bay leaves 2
  Rosemary 1⁄2 Tablespoon (Whole)
  Tomatoes 2 , chopped
  Tomato paste 4 Tablespoon
  Freshly grated parmesan cheese/Romano cheese   Cup (0 tbs)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Interest: 
Gourmet

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