Parsnip Soup Aka White Carrot Soup

• 1 tablespoon olive oil
• 1 bunch green onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme leaves or 1 tablespoon chopped fresh thyme
• 4 parsnips, peeled and diced
• 12 cup pearl barley
• 4 cups low sodium chicken broth (I usually make my own...)
• 2 cups water
• 2 cups lightly packed Baby Spinach, chopped

1. In soup pot, heat oil over medium heat and cook onions, garlic, and thyme for about 3 minutes or until softened.
2. .Add parsnips and barley and stir to coat.
3. Add broth and bring to boil.
4. Reduce heat; cover and simmer for about 35 minutes or until parsnips and barley are tender.
5. Stir in spinach and cook for 1 minute or until wilted.
6. *NOTE*.
7. I always tend to cook my soups over low heat and simmer for a couple hours to let the flavours blend.
8. Soup is always better the second day!

olive oil, green onion, garlic, thyme, parsnips, pearl barley, chicken broth, water

Taken from www.food.com/recipe/parsnip-soup-aka-white-carrot-soup-453204 (may not work)