Turnip and Barley Soup

  1. Heat the oil in a large kettle until hot.
  2. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
  3. Add the carrots, potatoes, turnips, barley, stock and salt, if necessary.
  4. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour.
  5. 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)

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