Greek Barley Soup - cooking recipe

Ingredients
    3 tablespoons unsalted butter or 3 tablespoons vegetable oil
    2 medium onions, chopped
    1 clove garlic, minced
    3 tablespoons chopped fresh parsley
    2 tablespoons chopped fresh marjoram or 2 teaspoons dried marjoram
    2 sprigs fresh rosemary or 1 teaspoon dried rosemary
    8 cups vegetable stock or 8 cups water
    1 cup pearl barley
    3 medium carrots, chopped (optional)
    1 large boiling potato, peeled and diced
    1 bay leaf
    1 teaspoon table salt or 2 teaspoons kosher salt
    ground black pepper
    2 cups milk
    2 large egg yolks
    1/2 cup grated parmesan cheese
Preparation
    Heat the butter in a large pot over medium heat.
    Add the onions and saute until soft and translucent, about 10 minutes.
    Add the garlic, parsley, marjoram, and rosemary and saute for 1 minute.
    Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
    Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
    Add the milk and heat through.
    Remove from the heat.
    Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
    Return to low heat and stir until thickened, about 3 minutes.
    Serve warm.

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