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Categories:
rutabagas carrots white onions celery leeks cornstarch water gallon white chicken bay leaves barley olive oil chicken base onion powder fresh parsley scallion salt pepper
Viewed: 67 - Published at: 4 years agoIngredients
- 2 rutabagas, diced
- 2 turnips, diced
- 2 carrots, diced
- 2 white onions, diced
- 3/4 bunch celery, diced
- 2 leeks, diced and washed
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3/4 gallon white chicken stock (see NOTE above)
- 2 bay leaves
- 1 1/2 lbs barley
- 4 tablespoons olive oil
- 1/4 lb chicken base
- 3/4 tablespoon onion powder
- 1/2 bunch fresh parsley, chopped
- 1/2 bunch scallion, diced (green onion)
- 1 tablespoon salt (to taste)
- 1 tablespoon pepper (to taste)
Method
- Dice all the vegetables and mix, then set aside.
- Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
- In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
- Heat a large saute pan, then add the olive oil and keep on medium heat.
- When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
- Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
- When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
- Continue to stir -- the soup should become thick.
- Garnish with parsley & scallions, then serve.
