Onion & Barley Soup
VEGETARIAN
Preparation Time: 10 minutes
Cooking Time: 36 minutes
Servings: 4 people

Serving of Onion & Barley Soup topped with sautéed onion, toasted bread, grated Parmigiano Reggiano cheese and drizzled EVOO Serving of Onion & Barley Soup topped with sautéed onion, toasted bread, grated Parmigiano Reggiano cheese and drizzled EVOO – Buon Appetito!

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  • 7 oz. (200g.) pearled barley
  • 2 red onions, sliced Julienne style
  • 1 shallot, sliced finely
  • 1 stalk celery, minced
  • 2 mini sweet peppers (or half regular pepper), minced
  • 4 small bay leaves
  • ½ stick cinnamon
  • ¾ cup white wine
  • 2 Tbs. extra virgin olive oil (EVOO)
  • 1.58 quarts (1.5 liters) vegetable broth
  • Coarse sea salt and freshly ground black pepper to taste
  • Whole wheat bread to taste, cubed and toasted.
  1. Sauté 1 and a half onion and shallot in a deep pan on medium heat for about 3 - 4 minutes, until slightly golden.
  2. Add celery and sweet pepper, mix, and sauté for 3 - 4 more minutes.
  3. Add barley, mix well and bring heat to high.
  4. Add wine, stir and cook until evaporated (2 - 3 minutes).
  5. Add vegetable broth, bay leaves and cinnamon.
  6. Lower heat to medium, add coarse salt and freshly ground black pepper to taste and cook for 25 minutes, stirring from time to time.
  7. Turn off heat, cover, and let rest for 10 minutes before serving.
  8. In the meantime sauté remaining onion in non stick frying pan without oil or any grease.
  9. Top soup with sautéed onion and toasted bread on individual bowls.
  10. Serve with freshly grated Parmigiano Reggiano or Grana Padano cheese and drizzle EVOO on top (optional).

Onion & Barley Soup: Sauté onions and shallot in EVOO    Onion & Barley Soup: Add celery and sweet pepper    SOnion & Barley Soup: Add barley, mix well and bring heat to high before adding wine    Onion & Barley Soup: Add vegetable broth, bay leaves and cinnamon
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  • For broth I strongly suggest using stock saved from your steamed or boiled vegetables. You know that it is free of preservatives, it is fresh, and in addition it contributes to using one's resources at best.).
  • Very filling and satisfying in cold fall/winter days.
  • Your vegan guests can forgo the optional grated cheese and enjoy this delicious soup as well.
  • Instead of Parmigiano Reggiano you may grate Grana Padano or Pecorino Romano cheese on top of single serving.
  • The cinnamon add a slightly sweet spice background layer to the soup flavor.
  • Pairs well with Morellino di Scansano, Barbera delle Langhe, Nero d'Avola, Negroamaro, Cabernet Sauvignon, Rosso del Metauro, Sirah.
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