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Italian   -   Minestrad d'Orzo (Barley Soup)   adapted from Culinaria Italy

  • 1 Cup Barley
  • 2 Cups Chicken Stock
  • 5 Ounces Belgian Endive -- Chopped
  • 1 Medium Carrot -- Chopped
  • 1 Stalk Celery -- Chopped
  • 4 Slices Bacon -- Chopped
  • 3 Tablespoons Butter
Directions Simmer barley and endive in stock for 30 minutes. Saute carrot, celery and bacon in butter until bacon is well browned. Add to barley and simmer for 20 minutes. Serve.
Serves 1
Time to Make 0:00

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