MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: T'chicha (Barley & Tomato Soup)
 Categories: Vegetables, Grains, Herbs
      Yield: 4 servings
 
      3 tb Olive oil; more to serve
      1 lg Yellow onion, in 1/4" dice
  1 1/4 c  Pearl barley
      7 oz Crushed tomatoes
           - (1/2 can) -OR-
      2 md Tomatoes; cored, diced in
           - 1/2" pieces
      2 cl Garlic; grated
  2 1/2 ts Sweet paprika
  1 1/2 ts Fine sea salt; more to
           - taste
      5 c  Vegetable stock or water
      1 ts Dried thyme
           Fresh thyme; garnish (optional)
 
  Add the olive oil to a large pot over medium-low.
  Add the onion, cover the pan, and cook stirring
  occasionally, until the onion is soft and translucent,
  about 7 minutes.
  
  Add the pearl barley, canned tomatoes, garlic, sweet
  paprika, salt and stock. Bring to a boil over high.
  Reduce the heat to low, cover with a lid and leave to
  simmer for 45 minutes or until the barley is fully
  cooked. At this stage of the cooking process, you might
  need to add more water progressively to the pot to
  achieve a soup consistency.
  
  Stir in the dried thyme, taste, and adjust the seasoning
  with salt if necessary. Serve immediately with a
  generous drizzle of olive oil and a couple of fresh
  thyme sprigs, if desired.
  
  Recipe by Nargisse Benkabbou
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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