Name: Potato-Barley Soup
Ingredients: 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

Man’s perennial efforts to take himself in hand, however he attempts it, lead to the greatest bondage in which man misses what he was meant to be. Man’s true freedom does not consist of the unfettered power to direct his life, either in a political or in a Stoic sense. It lies in life with God, lived as it was originally intended by God for man. He only gains this as he denies himself. Paradoxically, the free man does not belong to himself. He belongs to Him who has set him free (J. Blunck).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups	6	Servings

INGREDIENTS

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

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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