| 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 <RHOMMEL@IX.NETCOM.COM> On MON, 27 NOV 1995 063507 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“WARNING: Exposure to the Son may prevent burning.”