Barley Soup With Potatoes and Carrots

Submitted by Dona England

"From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 5

ingredients

• 10 cups homemade chicken broth
• 1 cup pearl barley
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, cut in 1/2 inch dice
• 1 large celery rib, sliced thinly
• 1⁄4 cup finely chopped flat leaf parsley
• 1 tablespoon fresh marjoram, chopped
• 1 teaspoon chopped fresh rosemary
• 2 medium boiling potatoes, peeled and diced
• 2 medium carrots, peeled and thinly sliced
• salt and pepper
• 1⁄2 cup grated parmesan cheese

directions

1. Bring the broth to a boil in a large soup pot over medium-high heat.
2. Stir in the barley, 1/4 cup at a time.
3. Reduce the heat to a very slow but steady simmer.
4. Cover and cook until the barley is almost tender, about 30 minutes.
5. Heat the oil and butter in a medium size skillet over med-high heat.
6. Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
7. Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
8. Add the potatoes and carrots and cook until tender, about 30 minutes.
9. Season with salt and pepper.
10. Serve in warmed bowls with a sprinkling of grated parmesan.

Reviews

[phartzba]

I needed to make this vegetarian so I substituted vegi broth for chicken broth, tripled the carrots and celery amounts, and added 1/2 of a small Savoy cabbage sliced thin. I used dried rosemary and marjoram. It became thick, almost a vegetable stew. My family loved it! It was very easy to make and made great left overs for the next day.