Ingredients:
2 teaspoons olive oil
1 large Spanish onions, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1 1/4 cups pearl barley
2 1/2-3 quarts chicken stock
3 cups chicken, poached and diced
1/4 cup freshly chopped dill
kosher salt
fresh ground black pepper
Directions:
Heat the olive oil in a large heavy stock pot.
Saute garlic, onions, celery and carrot for 8 minutes.
Add parsnips, barley, chicken and chicken stock.
Bring to a boil; simmer on medium-high heat for 30 minutes.
Add the sweet potatoes and cook an additional 30 minutes.
Add dill and season.
Servings: 16
Time preparation: 25 min.
Time total: 100 min.