Barley soup

Preparation:

Preparation: Pour the broth into a saucepan, add the rice and bring to the boil. Reduce the heat, cover and simmer for about half an hour. Set aside a few tablespoons of barley and puree the rest. Pour the smoothie into the pot, adjust salt and pepper, heat. In a tureen, beat the eggs with the Parmesan cheese, the milk, the parsley, the barley kept aside and then dilute everything with the hot soup. Serve with grated cheese on the side.