Barley & Potato Soup - cooking recipe

Ingredients

6 cups chicken broth or 6 cups vegetable broth
1/2 cup medium barley
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, diced
1 small celery rib, diced
6 cloves garlic, minced
2 tablespoons minced parsley
1 pinch red pepper flakes
1 1/2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon fresh rosemary, minced
2 medium carrots, sliced
2 medium potatoes, 1/2 inch dice
grated parmesan cheese

Preparation

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.