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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 8 |
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From The Frugal Gourmet, by Jeff Smith, 1984. This soup is a wonderful main dish for the whole family, and tastes even better on the second day. Serve with a crusty Italian bread and green salad. Ingredients:
1 1/2 quarts basic brown soup stock (see basic brown stock) |
2 cups water |
3/4 cup barley |
1 cup celery, chopped |
1 cup carrot, grated |
1 cup yellow onion, peeled and chopped |
4 garlic cloves, crushed |
1/2 cup red wine |
1 piece lemon peel, about 1 inch by 1/2 inch |
fresh ground black pepper |
salt |
1/2 tablespoon basil |
1/4 tablespoon oregano |
1/2 cup fresh parsley, chopped |
2 bay leaves |
1/2 teaspoon fresh rosemary leaf |
2 tomatoes, chopped |
4 tablespoons tomato paste |
parmesan cheese or romano cheese, grated |
Directions:
1. Bring soup stock and water to a boil in a large stockpot.
2. Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt.
3. Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot.
4. Add the herbs, tomatoes, and tomato paste and cook for 1 more hour.
5. Leave the lid on during cooking and occasionally check to see if you need to add water.
6. Ladle into soup bowls and sprinkle with grated cheese before serving.
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