Clearly Barley Soup
- 12 cup barley, cooked
- 32 ounces low sodium chicken broth
- 12 cup fresh parsley
- 6 small white onions
- 34 cup mushroom, sliced
- 12 cup baby peas
- 12 cup water
- 14 cup olive oil
- 1 teaspoon black pepper
- parmigiano-reggiano cheese (fresh wedge)
- Cook barley as directed, drain set aside.
- 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).
- Then add baby peas and barley, simmer about 10 minutes.
- Just before serving generously grate Parmigiano Reggiano cheese over soup.
barley, chicken broth, parsley, white onions, mushroom, baby peas, water, olive oil, black pepper, cheese
Taken from www.food.com/recipe/clearly-barley-soup-453404 (may not work)