Soup--Barley Vegetable Chowder

Now that is has gotten cold, I love to make soups. I have a few standards that I can make almost with my eyes closed. I'm always on the look out for new ones. Here is one of my favorite soups that I've made recently:

Barley-Vegetable Chowder (from Monday-to-Friday Cookbookby Michele Urvater):

6 cups Chicken Broth
1/2 cup pearl barley
1 medium boiling potato
1 medium size turnip
1 celrey rib
2 to 3 carrots
6 scallions
1 bunch escarole or romaine lettuce
1 can (16 to 19 oz) white cannelloni beans
Grated Parmesan cheese (who ever say this is optional?)

Combine broth and barley in soup pot, bring to a simmer over medium heat. Then peal and cut the other veggies into 3/4 inch dice and add to pot as you go. Bring the liquid back up to a boil, reduce heat, cover, simmer for 30 minutes. Thinly slice scallions including 4 inches of the green tops. Rinse and rough chop the escarole or romaine. Add the white beans with their liquids to the soup, season to taste with salt and pepper. Add the romaine and scallions and simmer until wilted about 2 minutes. Serve hot with grated Parmesan on the side. This soup does not keep well, the barley soaks up all the liquids.

Soups on!