Rizzo thank you for asking for this recipe and Kelli thank you for sharing it. I'm on a limited diet right now and decided to make a pot of this soup yesterday. It is delicious!!!! Thick, rich and hearty and so flavorful.
I did make a couple tweaks but this was just to suit my personal taste. I added just a few pieces of sauteed stew beef cut quite small, and went lighter on the herbs and tomato paste. After three hours, the results were wonderful. I took photos and will post Monday. Highly recommend.
re: iL Divo
re: iL Divo
Beef stock, made from bare bones (not meaty soup bones) is the 'frugal' part.
You could usually get those from a butcher for practically nothing and then roast at 425º for two hours, adding onions and carrots at the start of the second hour. Then you place th roasted bones in a oup pot, add one quart of water for each pound of bones, add chopped celery, onions and sliced carrots, all unpeeled. Bring to a heavy simmer and cook 8-9 hours, no salt. Strain...
I bought an original Frugal Gourmet cookbook from KTPS-TV (Tacoma, WA) when I saw Jeff Smith on the Phil Donahue show in 1978. 50¢. It's 75 pages and has all the basics I need.
From the original Frugal Gourmet cookbook.
Italian barley soup
1.5 qts beef stock
2 cups water
3/4 cups barley
1 cups celery, chopped
1 cups carrot, chopped/grated
1 cup yellow onion, peeled and chopped
4 cloves garlic, crushed
1/2 cup red wine
1 piece lemon peel, 1" x1/2"
salt and pepper to taste
1/2 Tb basil
1/4 Tb oregano
1/2 cup parsley
2 bay leaves
1/2 Tb rosemary
2 tomatoes, chopped
4Tb tomato paste
fresh grated Parmesan or Romano cheese
Bring stock and water to a rolling boil. Add barley and turn down to a low simmer. Add celery, carrot, onion, garlic, and red wine, lemon peel, pepper and salt and simmer for 2 hours. Stir often or the barely will stick and burn.
At the end of 2 hours add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. The total cooking time is 3 hours. Leave the lid on for the entire time except when stirring. The soup can be adjusted with water or stock if necessary. Correct for salt and pepper before serving
Ladle into serving bowls and garnish with parsley and grated cheese. Serves 8