Potato Barley Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 large: Onion, diced
2: Celery stalks, diced
4: Garlic cloves, minced
1/4 cup: Vegetable oil,
3 quart: Beef or chicken stock,
1/2 cup: Pearl barley, rinsed
2: Carrots, diced
2 large: Idaho potatoes peeled and diced,
1/4 tsp: Pepper,
Salt to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups