Harvest Vegetable Barley Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Rutabaga | 1 1/2 Cup (16 tbs), peeled | |
| 1/2 tsp dried thyme or marjoram | ||
| 8 cups chicken stock or vegetable stock | ||
| 1/2 cup pearl barley, rinsed | ||
| Sweet potatoes | 1 1/2 Cup (16 tbs), peeled | |
| Zucchini | 1 1/2 Cup (16 tbs), diced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a large Dutch oven or stockpot, melt butter over medium heat. Add onion, garlic, rutabaga and thyme; cook, stirring often, for 5 minutes or until vegetables are lightly colored.
2. Stir in stock and barley; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add sweet potatoes and zucchini; simmer, covered, for 15 minutes or until barley is tender. Season with salt and pepper to taste.
2. Stir in stock and barley; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add sweet potatoes and zucchini; simmer, covered, for 15 minutes or until barley is tender. Season with salt and pepper to taste.
Chef
