Italian Barley Soup

Italian Barley Soup

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Italian Barley Soup

Italian Barley Soup

Here is one of the dishes I had in Rome last week.  It is perfect for a fall meal and is excellent the next day as well. 

INGREDIENTS

2 Diced Carrots

1 Diced Onion

2 Diced Celery Stalks

2 Tablespoons Olive Oil

1 Cup Dry White Wine

2 Cups Chicken or Vegetable Stock

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

3 Diced Medium Potatoes

1 Pound Dried Barley

1 Sprig Rosemary

2 Bay Leaves

1 Sprig Sage

1 Tablespoon Olive Oil For Garnish

In a large-size sauté pan add 2 tablespoons olive oil and turn heat to low.  Add the carrots, onions, and celery.  Cook for 5 minutes until slightly brown.  Turn the heat up to a medium-high.  Stir in the white wine and cook for 5 minutes until wine has evaporated.  Rinse the barley under cold water and drain.  Add the barley to the mixture.  Turn the heat to high and bring to a boil.  Add the kosher salt, pepper, and chicken or vegetable stock.  You will want all of the barley to be covered with liquid so use more stock if needed.  Turn the heat to a simmer and cook for 1 hour.  Add the barley, rosemary and bay leaves.  Add the potatoes and cook for 20 more minutes.  Make sure to stir occasionally to keep the soup from sticking.  Remove from the heat and remove the herbs.  Ladle into soup bowls and garnish with just a little olive oil.  Serve immediately.  Serves 4

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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