Barley Soup With Potatoes and Carrots

Barley Soup With Potatoes and Carrots

Time: 1 hrs 15 mins

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.