Barley Vegetable Chowder

Directions

1. Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat. Add in each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4-inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4-inch thick.
2. When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 min.
3. Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
4. Add in the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 min longer. Add in the escarole and scallions and simmer till wilted, about 2 min.
5. Adjust the seasoning and serve very warm with grated Parmesan on the side.
6. This recipe yields 4 to 6 servings.