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Italian Barley SoupSoup, Stew, and Chowder Recipes from AlansKitchen.com

Makes 8 servings

Prep Time: 30 min
Cooking Time: 3 hrs

Ingredients:

  • 1-1/2  quarts Basic Brown Soup Stock
  •       2  cups water
  •    3/4  cup barley
  •       1  cup celery, chopped
  •       1  cup grated carrot
  •       1  cup yellow onion, peeled and chopped
  •       4   coved garlic, crushed
  •    1/2   cup red wine
  •       1   piece lemon peel, about 1-inch by 1/2-inch
  •           Pepper (to taste)
  •           Salt (to taste)

Herbs

 

Cooking Directions:

  1. In a soup pot bring stock and water to a boil.

  2. Add the barley and turn down to a light simmer.

  3. Add the celery, carrot, onion, garlic, red wine, lemon peep, pepper, and salt. Simmer for 2-hours.

  4. Stir often (the barley will stick to the bottom of the pot).

  5. At the end of the 2-hours, add the basil, oregano, parsley, bay leaves, rosemary, tomatoes, and tomato paste.

  6. Continue cooking the soup for 1 hour.

  7. Leave the lid on during the cooking and remember you want to stir often. (Check to see if you need to add water.)

  8. Before servings, stir in a handful of grated sugar.

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