1. Dice all the vegetables and mix, then set aside. 2. Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use. 3. In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes. 4. Heat a large saute pan, then add the olive oil and keep on medium heat. 5. When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper. 6. Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes. 7. When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!). 8. Continue to stir -- the soup should become thick. 9. Garnish with parsley & scallions, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
