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Barley Orzo Soup

1 ts Olive oil
1 lg Onion; finely chopped
1 ts Minced garlic
1/2 c Orzo
6 c Defatted stock
2 c Chopped tomatoes
1 c Pearled barley
1 ts Dried thyme
2 tb Chopped parsley
2 tb Chopped green onions
Salt; pepper
1/4 c Grated Parmesan cheese

Serves 4.

Barley is also delicious combined with tiny orzo or other pasta.

Heat oil in large Dutch oven. Add onion and garlic and saute, stirring frequently, until golden, 6 to 8 minutes. Add orzo and cook, stirring, 5 minutes until orzo is golden.

Add stock, tomatoes, barley and thyme and bring to boil. Lower heat to medium. Cover and cook 20 to 25 minutes until barley and orzo are tender. Stir in parsley, green onions and salt and pepper to taste. Top each serving with a sprinkle of Parmesan cheese.

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