Barley And Root Vegetable Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1/2 cup pearl barley
• 3 1/2 cups chicken stock (or a combination) or 3 1/2 cups beef stock (or a combination)
• salt
• 2/3 cup carrot, peeled and cut into small dice (about 1 carrot)
• 1 cup fennel, chopped, cored and cut into small dice (about 1 small bulb)
• 1/2 cup celeriac (celery root) or 1/2 cup parsnip, peeled and cut into small dice
• fresh parsley leaves, minced for garnish

Recipe

• 1 soak the barley in cold water for 30 minutes to 1 hour; strain and discard water.
• 2 heat the stock in a medium saucepan over medium heat; taste and add salt as needed.
• 3 add the barley to the hot stock; mix well and cook for 30 minutes, stirring once or twice.
• 4 add the carrot, fennel and celeriac or parsnip; stir to combine, then cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
• 5 season with salt to taste.
• 6 divide among individual bowls; serve with a sprinkle of parsley.