Yield: 6 servings
| 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