Barley and Rice Soup
From: Andree, Levis, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 1 tablespoon [15 mL] olive oil
  • 2 slices of bacon or pancetta, chopped
  • 2 cloves garlic, minced
  • 2 medium leeks, thinly sliced
  • 8 cups [2 L] chicken broth
  • 7 Italian tomatoes, fresh or canned [without juice]
  • 1/3 cup [80 mL] long grain converted rice
  • 1/4 cup [60 mL] pearl barley
  • 1 zucchini, peeled and finely diced
  • 1 tablespoon [15 mL] fresh basil
    or
    1 teaspoon [5 mL] dried
  • Salt and pepper, to taste
  • Grated fresh Parmesan cheese
  • Into a large casserole, drop chopped bacon or pancetta into hot olive oil; add and brown minced garlic and leek slices for 1 minute.
  • Pour in chicken broth; add Italian tomatoes, rice and pearl barley.
  • Cover and leave to simmer for 35 minutes; add zucchini dices, basil and season with salt and pepper.
  • Serve, along with grated Parmesan cheese into a separate bowl, for each guest to sprinkle over the soup.