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Potato-Barley Soup Recipe
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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.
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