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)

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)