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Potato-Barley Soup Recipe

Serves 6


  • 1 large onion, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 3 quarts chicken stock, or beef
  • 1/2 cup barley, rinsed
  • 2 carrots, diced
  • 2 large idaho potatoes, peeled and diced
  • 1/4 tsp pepper
  • Salt to taste


1. Saute the onion, celery and garlic in a bit of the stock until the vegetables become translucent.
2. Add the stock, barley and carrots.
3. Simmer gently, stirring occasionally, about 2 hours.
4. Add the potatoes after the soup has cooked 1 hour.
5. If the soup gets too thick, a dd more stock or water.
6. Taste for seasoning and add salt and pepper as needed.


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Main Ingredient:Vegetable / Potato
Grain and Cereal / Barley
Course:First Course
Special Diet:Low Fat

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