Irish Farmhouse Vegetable Soup

• 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)

1. Dice all the vegetables and mix, then set aside.
2. Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
3. In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
4. Heat a large saute pan, then add the olive oil and keep on medium heat.
5. When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
6. Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
7. When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
8. Continue to stir -- the soup should become thick.
9. Garnish with parsley & scallions, then serve.

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

Taken from www.food.com/recipe/irish-farmhouse-vegetable-soup-379203 (may not work)