Barley & Potato Soup

• 6 cups chicken broth or 6 cups vegetable broth
• 1/2 cup medium barley
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 1 small celery rib, diced
• 6 cloves garlic, minced
• 2 tablespoons minced parsley
• 1 pinch red pepper flakes
• 1 1/2 teaspoons dried marjoram
• 1 teaspoon dried basil
• 1 teaspoon fresh rosemary, minced
• 2 medium carrots, sliced
• 2 medium potatoes, 1/2 inch dice
• grated parmesan cheese

1. Bring the broth to a boil and add the barley.
2. Stir, then let simmer for 30 minutes, covered.
3. Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
4. Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
5. Cook everything together at a simmer for another 30 minutes.
6. Serve with a generous sprinkle of parmesan on top.

chicken broth, barley, olive oil, unsalted butter, onion, celery, garlic, parsley, red pepper, marjoram, basil, fresh rosemary, carrots, potatoes, parmesan cheese

Taken from www.food.com/recipe/barley-potato-soup-48475 (may not work)