1 1/2 quarts stock
2 c water
3/4 c barley
1 c celery — chopped
1 c carrot — grated
1 c onion — chopped
4 cloves garlic — crushed
1/2 c red wine
lemon peel 1″x1/2″ pepper & salt 1/2 tablespoon basil
1/4 tablespoon oregano
1/2 c fresh parsley
2 bay leaves
1/2 tablespoon rosemary
2 tomatoes — chopped
4 tablespoons tomato paste
grated Parmesan or Romano
Bring stock and water to boil. Add barley and reduce heat. Add vegt’s, wine, peel, pepper and salt and simmer for 2 hrs. covered. Stir often to prevent barley from sticking to the pot.. Add herbs, tomatoes, and paste. Continue simmering for an hour, covered. Add a handful of grated cheese before serving. Serves 8