Italian Barley Soup
|Olive oil||1 Teaspoon|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Prosciutto||1 Ounce, diced|
|Chopped fresh rosemary||1 Tablespoon|
|Chopped fresh italian parsley||1 Tablespoon|
|Defatted chicken stock||4 Cup (64 tbs)|
|Potato||1 Medium, peeled and diced|
|Carrots||2 Small, diced|
|Quick cooking barley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Teaspoon|
In a large saucepan over medium-high heat, heat the oil and saute the onions for 3 to 4 minutes, or until golden.
Stir in the prosciutto, rosemary and Italian parsley.
Add the stock, potatoes, carrots and barley.
Bring the liquid to a boil; reduce the heat and simmer for 10 to 15 minutes, or until the potatoes, carrots and barley are tender.