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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Soups 6 Servings

INGREDIENTS

1 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 Idaho potatoes
peeled and diced
1/4 t Pepper
Salt to taste

INSTRUCTIONS

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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 81.9mg
Potassium: 217.6mg
Carbohydrates: 19g
Fiber: 4.1g
Sugar: 2.8g
Protein: 2.4g


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