Barley Soup With Potatoes And Carrots

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 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

Recipe

• 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.