Preparation:
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. |
