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.