Barley Soup With Potatoes And Carrots - cooking recipe

Ingredients

10 cups homemade chicken broth
1 cup pearl barley
2 tablespoons olive oil
2 tablespoons butter
1 large onion, cut in 1/2 inch dice
1 large celery rib, sliced thinly
1/4 cup finely chopped flat leaf parsley
1 tablespoon fresh marjoram, chopped
1 teaspoon chopped fresh rosemary
2 medium boiling potatoes, peeled and diced
2 medium carrots, peeled and thinly sliced
salt and pepper
1/2 cup grated parmesan cheese

Preparation

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.
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 size skillet over med-high heat.
Add the onion, celery, parsley, marjoram and rosemary and saute 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 grated parmesan.