Food and cooking tips

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

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Potato-Barley Soup Recipe

	Category	Soup Recipes
	Views	60
	Ratings	0

Ingredients And Procedures

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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