Potato barley soup

Yield: 6

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