Serves: 4
Total Calories: 570
Place barley in a bowl of cold water and soak for at least 1 hour. Drain barley and place in a saucepan with the chicken broth. Cut up the endive and add to barley and broth. Simmer for about 45 minutes to 1 hour. Meanwhile, melt butter in another saucepan and sauté carrots, celery, and bacon till vegetables are tender and bacon is browned. Add the broth and barley to the vegetables and bacon. Bring to a boil then simmer for 30 to 45 minutes. Serve hot, garnish with Parmesan cheese.
This Barley Soup recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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