| Ingredients: 1/2 cup Pearl barley
3 can (10.75 oz) chicken broth, strained
3 can Water
1 sm Onion, cut in fourths
1 x Carrot, cut into thirds
1 stalk celery, cut into 1" slices
1 tsp Thyme
1 x Bay leaf
Freshly ground black pepper
5 x Carrots, sliced
2 stalk celery, sliced
1/2 x Zucchini, sliced
1/2 cup Onion, chopped
2 cup Fresh spinach, chopped | |
| Procedures: * Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving.
* NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken. Note: |
