Barley Soup with Potatoes and Carrots

Zuppa di Orzo, Patate, e Carote

10 cups homemade chicken broth
1 cup pearl barley
2 T olive oil
2 T butter
1 large onion cut in 1/2 inch dice
1 large rib celery, sliced thinly
1/4 cup finely chopped flat leaf parsley
1 T finely chopped fresh marjoram or 1 tsp dried
1 tsp finely chopped fresh rosemary or 1/2 tsp dried, crushed
2 medium to large boiling potatoes, peeled and cut into 1/2 inch dice
2 medium carrots, peeled and thinly sliced
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese

Bring the broth to a boil in a large soup pot over medium-high heat. Stir in the barley, 1/4 cup at a time, then reduce the heat to a very slow but steady simmer. Cover and cook until the barley is almost tender, about 30 minutes.

Heat the oil and butter in a medium sized skillet over med-high heat. Add the onion, celery, parsley, marjoram and rosemary and sauté until the onion begins to turn golden, about 5 minutes. Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.

Add the potatoes and carrots and cook until tender, about 30 minutes. Season with salt and pepper.
Serve in warmed bowls with a sprinkling of the grated Parmesan.

Serves 6-8

I followed the recipe with the addition of a pinch of crushed red pepper.
I've used quick cooking barley with success too. --Jean

Source of recipe: Joe Famularo's Good and Garlicky Thick and Hearty Soul-Satisfying More-than-Minestrone Italian Soup Cookbook