Ingredients
- 4 garlic (cloves minced)
- 2 celery stalks (diced)
- 2 carrots (diced)
- 2 idaho potatoes (peeled)
- 1 onion (diced)
- 1/2 barley (rinsed)
- 3 quarts chicken stock
- 1/4 teaspoon pepper
SAUTE THE ONION, CELERY and garlic in a bit of the stock 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, a dd more stock or water. Taste for seasoning and add salt and pepper as needed.