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Italian Barley Soup

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Barley

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