Barley Soup

Method

Rinse the pearl barley under cold water and set aside. Melt butter in a large pot and sauté diced onion, carrot, and celery until softened, approximately 5 minutes. Add the barley and stir for 1 minute to toast lightly. Pour in the stock, add the bay leaf, and bring to a boil, then reduce to a gentle simmer. Add diced potatoes and parsnip, and simmer for 30-35 minutes until the barley and vegetables are tender. Season generously with salt and pepper to taste, remove the bay leaf, and finish with fresh chopped parsley. Serve hot with crusty bread.