| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Soups | 8 | Servings | |
INGREDIENTS
| 1 1/2 | qt | Stock |
| 2 | c | Water |
| 3/4 | c | Barley |
| 1 | c | Celery, chopped |
| 1 | c | Carrot, grated |
| 1 | c | Onion, chopped |
| 4 | Cloves garlic, crushed | |
| 1/2 | c | Red wine |
| Lemon peel 1"x1/2" | ||
| Pepper & salt | ||
| 1/2 | tb | Basil |
| 1/4 | tb | Oregano |
| 1/2 | c | Fresh parsley |
| 2 | Bay leaves | |
| 1/2 | tb | Rosemary |
| 2 | Tomatoes, chopped | |
| 4 | tb | Tomato paste |
| Grated Parmesan or Romano |
INSTRUCTIONS
Bring stock and water to boil. Add barley and reduce heat. Add vegt's, wine, peel, pepper and salt and simmer for 2 hrs. covered. Stir often to prevent barley from sticking to the pot. Add herbs, tomatoes, and paste. Continue simmering for an hour, covered. Add a handful of grated cheese before serving. Serves 8 Submitted By RHOMMEL <[email protected]> On MON, 27 NOV 1995 063507 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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