Greek Barley Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter or 3 tablespoons vegetable oil
• 2 medium onions, chopped
• 1 clove garlic, minced
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh marjoram or 2 teaspoons dried marjoram
• 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
• 8 cups vegetable stock or 8 cups water
• 1 cup pearl barley
• 3 medium carrots, chopped (optional)
• 1 large boiling potato, peeled and diced
• 1 bay leaf
• 1 teaspoon table salt or 2 teaspoons kosher salt
• ground black pepper
• 2 cups milk
• 2 large egg yolks
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat the butter in a large pot over medium heat.
• 2 add the onions and sauté until soft and translucent, about 10 minutes.
• 3 add the garlic, parsley, marjoram, and rosemary and sauté for 1 minute.
• 4 add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
• 5 bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
• 6 add the milk and heat through.
• 7 remove from the heat.
• 8 gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
• 9 return to low heat and stir until thickened, about 3 minutes.
• 10 serve warm.