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Barley Soup with Carmelized Onions and Pecorino Cheese
» Deborah Madison, Vegetarian Cooking for Everyone. Very good.
A hearty soup. I don't bother carmelizing the onions anymore — I don't think the extra time adds up to much a flavor that can compete with the other flavors. I just give them a good, long saute, and then proceed. I also don't always use 3 onions. One large one is fine. Instead of pearl barley, I use unhulled — it's more toothsome, though it takes a bit longer to cook.I use water instead of stock, and if I don't have dried porcini mushrooms, I leave them out. I guess I use this recipe as more of a suggestion than anything else. [ 02.11.06 ]