This week the ugly weather is testing my patience, 28F and to make it more painful I got the flu. So I’m here trying to be graceful and carry on with my life, and my husband keep telling me to think positive, like some positive thoughts will make this headache go away. Yesterday he brought me a chocolate to cheer me up, but ate everything while I was sleeping. Not that I was naïve to think that I would wake up and find the chocolate bar intact. I know him enough to know that he can’t be trusted close to sweets. His excuse was that he felt lonely in the living room because I went to bed earlier. Well he got a point. But today to redeem himself he cooked this really nice barley soup. I see I have here more than a dishwasher; he is actually ready to be promoted to a sous chef position.

Barley Soup

• 4 tablespoons olive oil
• 2 cups chopped celery
• 2 tablespoons finely minced garlic
• 2 cups carrots, peeled and chopped into rounds
• 1 onion chopped
• 2 cups peeled and diced potatoes
• 3 cups peeled, seeded, and chopped tomatoes
• 1 cup of barley
• 2 quarts chicken broth
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves

 Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the celery, onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, the barley, and pepper. Reduce the heat to low, cover, and cook until the vegetables are tender, approximately 25 to 30 minutes. Remove from heat and add the parsley Season, to taste, with kosher salt.

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