Clearly Barley Soup

1. 1

   Cook barley as directed, drain set aside.

2. 2

   Slice mushrooms, onions and parsley saute in olive oil, use 3 quart pot, add chicken broth and ground pepper, heat on simmer, slowly add water, simmer till hot (no boil).

3. 3

   Then add baby peas and barley, simmer about 10 minutes.

4. 4

   Just before serving generously grate Parmigiano Reggiano cheese over soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.