Potato-barley soup
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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