Recipe: Italian Barley Soup (using red wine, lemon peel, tomatoes and herbs)

ITALIAN BARLEY SOUP

1 1/2 quarts stock (beef, chicken or vegetable)
2 cups water
3/4 cup uncooked barley
1 cup chopped celery
1 cup grated carrot
1 cup chopped onion
4 cloves garlic, crushed
1/2 cup red wine
1 (1x1/2-inch) piece lemon peel
Salt and ground black pepper
1/2 tablespoon basil
1/4 tablespoon oregano
1/2 cup chopped fresh parsley
2 bay leaves
1/2 tablespoon rosemary
2 tomatoes, chopped
4 tablespoons tomato paste
Grated Parmesan or Romano cheese

Bring stock and 2 cups water to boil. Add barley and reduce heat.

Add celery, carrot, onion, garlic, wine, lemon peel, salt and pepper. Cover and simmer for 2 hours. Stir often to prevent barley from sticking to the pot.

Add herbs, tomatoes, and tomato paste. Continue simmering for an hour, covered.

Add a handful of grated cheese before serving.

Makes 8-12 servings