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ITALIAN BARLEY SOUP 1 1/2 qt. brown soup stock 2 c. water 3/4 c. barley 1 c. celery, chopped 1 c. yellow onion, peeled and chopped 1 c. grated carrot 4 cloves garlic, crushed 1/2 c. red wine 1 piece lemon peel, 1 x 1/2-inch pepper and salt Herbs: 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |