A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Potato-Barley Soup
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- #8984
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 large onion, diced
2 celery stalks, diced
4 cloves garlic, minced
1/4 cup vegetable oil
3 quarts vegetable stock
1/2 cup pearl barley, rinsed
2 carrots, diced
2 large Idaho potatoes, peeled and diced
1/4 teaspoon black pepper
salt, to taste
directions
Saute the onion, celery and garlic in oil 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, add more stock or water. Taste for seasoning and add salt and pepper as needed.
added by
andymich
nutrition data
Nutritional data has not been calculated yet.
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