Zuppa d’Orzo Trentina - Testing

https://blog.giallozafferano.it/annatorte/zuppa-dorzo-alla-trentina/

https://www.lacucinaitaliana.com/italian-food/how-to-cook/barley-soup-la-minestra-dorzo-from-trentino

https://www.greatitalianchefs.com/recipes/zuppa-d-orzo-recipe

14g butter

100 g smoked bacon, cut into lardons

1 onion med (6oz/170gr), minced

2 carrots (4oz/114g) fine dice

1 celery stalk, fine dice

300 g pearl barley

6 cups beef broth (this may be way too low. tracking as I make it)

2 potatoes (16oz/430gr) fine dice

1 bunch parsley

1/2 tsp each of salt and pepper

1. Heat the butter in a large saucepan until foamy. 
2. Add the onions and bacon and cook until the onions become transparent.
3. Add the carrots and celery and cook, stirring occasionally. The vegetables should not brown, just become transparent. 
4. Add the rinsed barley, stir then add the beef broth, and cook until done.
5. Barley is notorious for absorbing liquid. Add more broth to get the amount of soupiness you want.
6. Ten minutes before the end of cooking, add the diced potatoes and finish cooking, adding more broth only if necessary. It should become a thick soup, not too brothy.  
7. Before serving, stir in the parsley, salt and pepper.