Turnip and Barley Soup
- 3 tablespoons canola or safflower oil
- 2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups)
- 1/2 Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)
- 2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup)
- 1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)
- 3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups)
- 13 cup pearl barley
- 8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water
- Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)
- Heat the oil in a large kettle until hot.
- Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
- Add the carrots, potatoes, turnips, barley, stock and salt, if necessary.
- Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour.
- Serve hot.
safflower oil, onions, savoy cabbage, carrots, potatoes, white turnips, pearl barley, light chicken, salt
Taken from cooking.nytimes.com/recipes/4701 (may not work)