Irish Farmhouse Vegetable Soup

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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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