Greek Barley Soup

Dancer^'s Note:

This is one soup I love to make in the fall, filling and very comforting.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 tablespoons unsalted butter or 3 tablespoons vegetable oil
• 2 medium onions, chopped
• 1 clove garlic, minced
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh marjoram or 2 teaspoons dried marjoram
• 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
• 8 cups vegetable stock or 8 cups water
• 1 cup pearl barley
• 3 medium carrots, chopped (optional)
• 1 large boiling potato, peeled and diced
• 1 bay leaf
• 1 teaspoon table salt or 2 teaspoons kosher salt
• ground black pepper
• 2 cups milk
• 2 large egg yolks
• 1/2 cup grated parmesan cheese

Directions:

1. Heat the butter in a large pot over medium heat.
2. Add the onions and sauté until soft and translucent, about 10 minutes.
3. Add the garlic, parsley, marjoram, and rosemary and sauté for 1 minute.
4. Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
5. Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
6. Add the milk and heat through.
7. Remove from the heat.
8. Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
9. Return to low heat and stir until thickened, about 3 minutes.
10. Serve warm.

Reviews

[Missy Wombat]

My toddler and I both loved this soup. Filling wihout being stodgy. Used thyme instead of rosemary which made little difference. I also scaled the recipe down to a half batch without problems. Thanks Dancer!