Clearly Barley Soup
Ready In: 25 mins
Serves: 2
Ingredients
- 1⁄2 cup barley, cooked
- 32 ounces low sodium chicken broth
- 1⁄2 cup fresh parsley
- 6 small white onions
- 3⁄4 cup mushroom, sliced
- 1⁄2 cup baby peas
- 1⁄2 cup water
- 1⁄4 cup olive oil
- 1 teaspoon black pepper
- parmigiano-reggiano cheese (fresh wedge)
Directions
- Cook barley as directed, drain set aside.
- Slice mushrooms, onions and parsley sauté in olive oil, use 3 quart pot, add chicken broth and ground pepper, heat on simmer, slowly add water, simmer till hot (no boil).
- Then add baby peas and barley, simmer about 10 minutes.
- Just before serving generously grate Parmigiano Reggiano cheese over soup.
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