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Potato Barley Soup
Yield: 6 servings

4 lg carrots, sliced diagonally, about 1/4" thick
1/2 lb mushrooms, sliced
2 md onions, chopped
1 tb olive oil
12 c water or meat/chick. stock
6 ts beef bouillon low sodium
5 potatoes diced, 1/2" cubes (cut some very small so they thicken the soup)
3/4 c barley
3 ts onion powder
2 ts garlic powder
3/4 c dry red wine or to taste
black pepper
1 tb Worcestershire sauce
1 ts dill weed
1 ts basil
1 ts sugar

Fry carrots, mushrooms and onions in oil for 5-7 minutes. If they
start to burn add a little wine. Add all ingredients to stock pot.
Bring to boil, then simmer for 1 hour. May be thickened with a roux
of flour and butter to add flavor and texture but fat content
increases.

To make Roux, place 3 Tb. white flour and 3 Tb. butter in small
skillet. Cook till flour is golden brown, the color of a new penny,
stirring constantly. Promptly remove from heat. Add a cup of the
soup liquid to the skillet and stir to combine. Then add flour,
butter mixture to boiling soup, stirring constantly. Thickens soup
and adds much flavor.

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