barley-leek soup
 
2 Tbsp  olive oil
1/2   stem rosemary, fresh (or 1 tsp. dried)
3   leaves basil, fresh (or 1-2 tsp. dried)
1/2   white onion, medium (finely diced)
1   leek, medium (only the white part; diced)
2 stalk  celery (chopped thinly)
3 - 4   carrots, small or medium)
  to taste salt and white pepper
30 - 40 oz.  vegetable broth
1/8---1/4 cup  barley
 
heat the oil in a soup pot. . add the minced rosemary, basil and onions. 
stir frequently and cook until the onions become translucent. add the 
chopped leek, celery and carrot. stir occasionally and cook for 4 - 5 
minutes. add a bit of salt and pepper to taste. once vegetables and herbs 
have had a chance to cook together and mingle their flavours, add the 
broth. bring to a boil and reduce the liquid to a simmer. note where the 
height of the liquid is on the side of the pot. add barley. simmer for 1 
hour. add water to the pot, to bring the level back up to where it was 
after the broth was first added. bring back to a boil and let it cook at a 
boil for 3 - 4 more minutes. serve. this recipe serves 4 - 6. 
 
 
 
 
(ID: 77833) Mirror: rec.food.recipes: Tue, Nov 18, 2003


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