Barley Vegetable Chowder

Directions

1. 1
   Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4 inch chunks.
2. 2
   Dice the celery, peel and slice the carrots into rounds, 3/4 inch thick.
3. 3
   When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes.
4. 4
   Meanwhile thinly slice the scallions, including 4 inches of the green tops.
5. 5
   Rinse and coarsely chop the escarole.
6. 6
   Add the beans to the soup; season to taste with salt and pepper.
7. 7
   Simmer, covered 15 minutes longer.
8. 8
   Add the escarole and scallions and simmer until wilted, about 2 minutes.
9. 9
   Adjust the seasoning and serve very hot with grated Parmesan on the side.