Turnip and Barley Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 3 turnips, peeled and cut into bite-sized pieces
- 6 cups chicken broth, fat free (or vegetable broth)
- 12 cup pearl barley
- salt, (optional)
- black pepper
- 14 cup romano cheese, (to garnish)
Directions
Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit.Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
Add the barley and cook, covered, about 15 minutes more.
Serve with salt, pepper and Romano cheese if desired.