Clearly Barley Soup

10 ingredients
4 steps

Ingredients

  • 12 cup barley, cooked
  • 32 ounces low sodium chicken broth
  • 12 cup fresh parsley
  • 6 small white onions
  • 34 cup mushroom, sliced
  • 12 cup baby peas
  • 12 cup water
  • 14 cup olive oil
  • 1 teaspoon black pepper
  • parmigiano-reggiano cheese (fresh wedge)

Directions

  1. 1
    Cook barley as directed, drain set aside.
  2. 2
    Slice mushrooms, onions and parsley saute in olive oil, use 3 quart pot, add chicken broth and ground pepper, heat on simmer, slowly add water, simmer till hot (no boil).
  3. 3
    Then add baby peas and barley, simmer about 10 minutes.
  4. 4
    Just before serving generously grate Parmigiano Reggiano cheese over soup.

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