Potato barley soup

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

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