potato-barley soup
6 servings 
 
1 large  onion; diced
2   celery stalks; diced
4   garlic cloves; minced
1/4 cup  vegetable oil
3 quart  vegetable stock
1/2 cup  pearl barley; rinsed
2   carrots diced
2 large  idaho potatoes
  peeled and diced
1/4 tsp  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. 
 
-- 
 
(ID: 77834) Mirror: rec.food.recipes: Tue, Nov 18, 2003


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