Barley Soup With Potatoes And Carrots Recipe

Ingredients for Barley Soup With Potatoes And Carrots

• Homemade Chicken Broth
• Pearl Barley
• Olive Oil
• 1 tablespoon butter
• 1 medium onion, chopped
• Celery Rib
• Flat Leaf Parsley
• Fresh Marjoram
• Fresh Rosemary
• Boiling Potatoes
• 2 medium carrots, peeled and diced
• Salt And Pepper
• Parmesan Cheese

How to Make Barley Soup With Potatoes And Carrots

1. In a large soup pot, bring 8 cups of vegetable broth to a boil over medium-high heat.
2. Gradually add 1 cup of pearl barley, stirring constantly to prevent sticking.
3. Reduce heat to a gentle simmer, cover, and cook for 30 minutes, or until the barley is almost tender.
4. While the barley simmers, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a medium skillet over medium-high heat.
5. Add 1 medium onion (chopped), 2 stalks celery (chopped), 1/4 cup chopped fresh parsley, 1 teaspoon dried marjoram, and 1 teaspoon dried rosemary. Sauté for 5 minutes, or until the onion softens and turns golden.
6. Transfer the sautéed vegetables to the soup pot. Scrape the skillet with a rubber spatula to get all the flavorful bits.
7. Add 2 medium potatoes (peeled and diced) and 2 medium carrots (peeled and diced) to the soup pot.
8. Continue to simmer, covered, for another 30 minutes, or until the potatoes and carrots are tender.
9. Season generously with salt and freshly ground black pepper to taste.
10. Serve hot in warmed bowls, topped with a sprinkle of grated Parmesan cheese (optional).