Thrifty Thursday – Barley Soup Recipe
Rainy Day Barley Soup Recipe
It’s raining, it’s pouring. And we won’t mention if my husband snores or is snoring!
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To avoid another stop in the rain this afternoon – I raided the pantry and fridge to create a hearty one bowl meal – barley soup. Thankfully this recipe calls for the basics but tastes as if you hunted and gathered exquisite foodstuffs from the food emporium. It’s your thrifty secret for dinner…and the leftovers…yum.
Barley, Potato and Carrot Soup
Easy. 15 minute prep/50 minutes simmer/10 minutes attended time.
Serves 6 – 8
Ingredients
2 tablespoons olive oil
2 onions, chopped
3 cloves of garlic, minced
2 teaspoons dried marjoram
1 sprig fresh rosemary or 1 teaspoon dried
8 cups vegetable broth r water
1 cup uncooked barley
1 large potato, peeled and diced
2 large carrots, diced
1 bay leaf
Salt and black pepper
1 cup milk (used 1%)
Parsley and Parmesan cheese for garnish (optional)
Preparation
1. In a stockpot, heat oil over medium heat. Add the onions and sauté for 5 minutes, until soft and translucent. Add garlic, marjoram and rosemary sprig and sauté for another minute to blend.
2. Add the stock, barley, potato, carrots, and bay leaf to the onion mixture. Bring to a boil, cover and reduce heat to low. Simmer for 50 minutes until the barley is al dente ( slightly chewy). Remove and discard the rosemary sprig and bay leaf. Add salt and pepper to taste. Add the milk and allow to heat through, about 5 minutes. Serve warm. Garnish with a sprinkle of parsley and Parmesan cheese.
Mama Says…Enjoy!
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Tags: barley, Potato and Carrot Soup, soup
