Barley and Root Vegetable Soup

• 12 cup pearl barley
• 3 12 cups chicken stock (or a combination) or 3 12 cups beef stock (or a combination)
• salt
• 23 cup carrot, peeled and cut into small dice (about 1 carrot)
• 1 cup fennel, chopped, cored and cut into small dice (about 1 small bulb)
• 12 cup celeriac (celery root) or 12 cup parsnip, peeled and cut into small dice
• fresh parsley leaves, minced for garnish

1. Soak the barley in cold water for 30 minutes to 1 hour; strain and discard water.
2. Heat the stock in a medium saucepan over medium heat; taste and add salt as needed.
3. Add the barley to the hot stock; mix well and cook for 30 minutes, stirring once or twice.
4. Add the carrot, fennel and celeriac or parsnip; stir to combine, then cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
5. Season with salt to taste.
6. Divide among individual bowls; serve with a sprinkle of parsley.

pearl barley, chicken stock, salt, carrot, fennel, celery root, parsley

Taken from www.food.com/recipe/barley-and-root-vegetable-soup-411011 (may not work)