Title: Potato-Barley Soup
Categories: Soup
Yield: 6 Servings

1	lg	Onion; diced
2		Celery stalks; diced
4		Garlic cloves; minced
1/4	c	Vegetable oil
3	qt	Beef or chicken stock
1/2	c	Pearl barley; rinsed
2		Carrots; diced
2	lg	Idaho potatoes peeled and diced
1/4	ts	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

previous

next