A comforting and hearty soup featuring barley, vegetables, and a touch of Parmesan.
Heat the olive oil and butter in a large pot over medium heat.
Using a mix of olive oil and butter provides a balance of flavor and prevents the butter from burning.
Add the chopped onion, celery, and garlic to the pot and sauté until softened.
Stir frequently to ensure even cooking and to prevent sticking.
Stir in the carrots, potatoes, and barley, coating them in the mixture.
Cut the vegetables into uniform pieces to ensure even cooking.
Pour in the chicken broth and bring to a boil.
Use low-sodium broth to control the salt level in the soup.
Reduce the heat to low, cover, and let simmer for 30 minutes.
Stir occasionally to prevent the barley from sticking to the bottom.
Season with red pepper flakes, basil, marjoram, and rosemary.
Adjust the seasoning to taste, adding more herbs if desired.
Serve the soup hot, garnished with parsley and a sprinkle of Parmesan cheese.
Serve with a slice of crusty bread for a complete meal.
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