VCE: Barley Soup With Caramelized Onions And Pecorino Cheese

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* Exported from MasterCook *

 

Barley Soup With Caramelized Onions And Pecorino Cheese

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 223

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

3 onions

cut into in 1/2-inch dice

2 quarts Basic Vegetable Stock and water

1/2 ounce dried porcini mushrooms -- about 1/2 cup

2 tablespoons tomato paste

1 tablespoon minced rosemary

OR 2 teaspoons dried

1 cup pearl barley -- rinsed

1 cup diced celery or celery root

2 carrots -- diced

Salt and freshly milled pepper

1 cup grated pecorino cheese

 

SERVES 4 TO 6

 

Pecorino cheese sets off the sweetness of the onions in this soup. Since

it takes a while to brown the onion, you can easily assemble the stock

while they're cooking.

 

Warm the oil in a heavy soup pot. Add the onions, cover, and cook over low

heat for 40 minutes. Remove the lid, raise the heat to medium, and cook,

stirring frequently, until the onions are browned. While the onions are

cooking, make the stock and include the dried porcini. Retrieve them when

the stock is done and chop.

 

Once the onions are browned, add the tomato paste and rosemary and cook for

a few minutes more, working the paste into the onions. Add the barley,

vegetables, chopped porcini, and strained stock; bring to a boil. Lower

the heat and simmer, partially covered, until the barley and vegetables are

done, about 25 minutes. Taste or salt, season with freshly milled pepper,

and serve with cheese grated over the top.

 

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