| 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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