Barley Soup, Italian (P, TNT)
Serves: 8 |
8 cups vegetable stock
3/4 cup barley
2 stalks celery
2 large carrots, or 3 smaller ones, peeled
1 large onion, peeled
4 cloves garlic, peeled
1/2 cup red wine
2 teaspoons lemon juice
1/4 teaspoon pepper
2 tablespoons fresh basil, sliced (or 1/2 tbsp.
dried)
3/4 teaspoon oregano
1/2 cup fresh parsley, minced
2 bay leaves
1/2 teaspoon rosemary
2 tomatoes, chopped
1 (100 gram) can tomato paste |
|
Chop the onion, carrots, celery, and
garlic in the food processor.
Combine barley, stock, chopped veggies, wine, lemon
juice and pepper, bring to a boil, lower heat and
simmer for 2 hours, covered.
Add herbs, tomatoes, and paste. Continue simmering
for an hour, covered.
Notes: I got a little tired of the usual soups that
I make, so came up with this one, loosely based on a
recipe I got from the internet. It was delicious!
Quantities are approximate.
You can use any soup powder you like (or use
homemade broth if you're more ambitious than I am).
I used tomatoes from the freezer in the soup. I
don't remember if this hint was posted on the list,
but when you have fresh tomatoes that are getting
soft, pop them into a freezer bag and freeze. When
you defrost them (you can use them before they fully
defrost), the peel slips off easily.
The Israeli cans of tomato paste are smaller than
those in the U.S., so if you live there you might
want to use about 2/3 of a can, unless you prefer a
more tomato soup.
The soup thickens on standing, so you might need to
dilute any leftovers.
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