Barley And Root Vegetable Soup

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Washington Post


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1/2 cup whole barley

3 1/2 cups Simple Meat Stock (see related recipe)


1 carrot, peeled and cut into small dice (2/3 cup)

1 small bulb fennel, chopped, cored and cut into small dice (1 cup)

1/2 medium celeriac (celery root) or 1 medium parsnip, peeled and cut into small dice (1/2 cup)

Flat-leaf parsley leaves, minced, for garnish

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