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1 1/2 qt. brown soup stock
2 c. water
3/4 c. barley
1 c. celery, chopped
1 c. yellow onion, peeled and
1 c. grated carrot
4 cloves garlic, crushed
1/2 c. red wine
1 piece lemon peel, 1 x
pepper and salt

1/2 Tbsp. basil
1/4 Tbsp. oregano
1/2 c. fresh parsley (chopped)
2 bay leaves
1/2 Tbsp. whole rosemary
2 tomatoes (chopped)
4 Tbsp. tomato paste
fresh grated Parmesan or
Romano cheese

Bring stock and water to a boil. Add the barley and
turn down to a light simmer. Add the celery, carrot, onion,
garlic, red wine, lemon peel, pepper and salt and simmer for 2
hours. Stir often.
At the end of 2 hours, add the herbs, tomatoes and
tomato paste. Continue cooking soup for 1 hour more. Total
cooking time 3 hours. Keep lid on. Add water if needed and
stir in a handful of grated cheese before serving.

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