Turnip And Barley Soup

1. 1

   Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.

2. 2

   Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.

3. 3

   Add the barley and cook, covered, about 15 minutes more.

4. 4

   Serve with salt, pepper and Romano cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.