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BARLEY SOUP




Source of Recipe


UNKNOWN


Recipe Introduction


1 POINT PER CUP


List of Ingredients




2 TBSP. OLIVE OIL
1 LARGE ONION, DICED
2 CLOVES GARLIC, MINCED
1 LARGE RIPE TOMATO, CHOPPED
1 C. GRATED CARROTS
2 TBSP. WATER
1 STALK CELERY, DICED
6 CUPS CHICKEN OR VEGETABLE STOCK
1/2 C. BARLEY
1 BAY LEAF, 2 IF SMALL
2 TSP. DRIED BASIL

Recipe



HEAT OIL, ADD ONIONS AND GARLIC, SAUTE 7 TO 10 MINUTES. ADD TOMATOES, CARROTS AND CELERY, COOK 5 MINUTES OR SO. ADD WATER. ADD STOCK, BARLEY, BAY LEAF AND BASIL, BRING TO A BOIL, REDUCE HEAT, COVER AND SIMMER OVER LOW HEAT 30 TO 40 MINUTES. IF TOO THICK ADD MORE STOCK AS NEEDED. ENJOY ON A COOL FALL DAY.