Ingredients
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6 cups chicken broth or 6 cups vegetable broth
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1/2 cup medium barley
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1 medium onion, diced
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6 cloves garlic, minced
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2 tablespoons minced parsley
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1 pinch red pepper flakes
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1 1/2 teaspoons dried marjoram
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1 teaspoon dried basil
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1 teaspoon fresh rosemary, minced
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2 medium carrots, sliced
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2 medium potatoes, 1/2 inch dice
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grated parmesan cheese
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1 small celery rib, diced
Instructions
- Bring the broth to a boil and add the barley.
- Stir, then let simmer for 30 minutes, covered.
- Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
- Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
- Cook everything together at a simmer for another 30 minutes.
- Serve with a generous sprinkle of parmesan on top.