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 teaspoon Pepper
Salt to taste
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.