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)

1. Cook barley as directed, drain set aside.
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. Then add baby peas and barley, simmer about 10 minutes.
4. 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)