I’d like to share with you a delicious soup my daughter-in-law, Laya prepares. Friends who have made this recipe have witnessed their family members “licking the plate”! It freezes very well when you double or triple the recipe. This is a perfect recipe for a cold or “blizzard” day! It would also complement your Succos menu.
- 1 onion, diced
- 2 celery stalks, cut up
- 3 carrots, cut up
- 1 tablespoon vegetable oil
- 1 medium raw potato, diced
- 1 16 oz. can pureed peas & carrots
- 1 tablespoon chicken soup mix
- 1/2 cup barley
In a large pot, saute onion, celery, carrots in a TBS. of vegetable oil. Add potatoes; mix until soft. Add pureed peas & carrots. Add chicken soup mix with 6 cups of water. Mix well; add barley. Bring to a boil, then lower flame and cook for approximately 2 hours or until barley is soft.
Serve hot with chow mein noodles or matzoh balls! Check out my delicious Club Matzoh Ball recipe in my book. Freeze them as directed, and you will always have matzoh balls for your soup when you want them.