potato barley soup

Categories: Soups
Yield: 6

Measure	Ingredient
1 large	Onion; diced
2	Celery stalks; diced
4	Garlic cloves; minced
¼ cup	Vegetable oil
3 quarts	Beef or chicken stock
½ cup	Pearl barley; rinsed
2	Carrots; diced
2 larges	Idaho potatoes peeled and diced
¼ teaspoon	Pepper
	Salt to taste

SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK