(serves 6)

Ingredients:

• 12 cups low-salt chicken stock

• 1 tbsp. each: olive oil and butter

• 1 ½ cups cooked barley

• 2 medium leeks, cleaned and trimmed up to tender green

• 2 medium carrots, peeled

• ½ fennel bulb, trimmed, or 3 celery stalks

• 2 medium Yukon Gold potatoes, peeled and boiled

• small bunch flat leaf parsley

• 1 lb. cooked fowl  (variation: smoked turkey legs)

• salt and pepper to taste

 

Method:

• thinly slice diagonally: leeks, carrots and fennel or celery

• small dice the potatoes

• cut fowl into medium bite-size pieces

• roughly chop the parsley

• in a large stock pot sauté vegetables, except potatoes, in butter and oil

• add chicken stock, then remaining ingredients

• simmer, partially covered for 20 mins.

• add salt and pepper to taste, simmer for 5 mins. more