Italian Barley Soup Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Prosciutto | 1 Ounce, diced | |
| Rosemary | 1 Tablespoon, chopped | |
| 1 tablespoon chopped fresh Italian parsley | ||
| 4 cups defatted chicken stock | ||
| Potato | 1 Medium, peeled | |
| Carrots | 2 Small, diced | |
| 1/2 cup quick-cooking barley | ||
| Parmesan cheese | 2 Teaspoon, grated | |
Directions
In a large saucepan over medium-high heat, heat the oil and saute the onions for 3 to 4 minutes, or until golden.
Stir in the prosciutto, rosemary and Italian parsley.
Add the stock, potatoes, carrots and barley.
Bring the liquid to a boil; reduce the heat and simmer for 10 to 15 minutes, or until the potatoes, carrots and barley are tender.
Stir in the prosciutto, rosemary and Italian parsley.
Add the stock, potatoes, carrots and barley.
Bring the liquid to a boil; reduce the heat and simmer for 10 to 15 minutes, or until the potatoes, carrots and barley are tender.
Chef
