2 teaspoons olive oil
1 large onion, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1-1/4 cups pearl barley
2-1/2 quarts chicken stock
3 cups chicken, cooked and diced
Salt and pepper
Heat the olive oil in a large heavy stock pot. Sauté garlic, onions, celery and carrots for eight minutes. Add parsnips, barley, chicken and chicken stock. Bring to a boil; simmer on medium-high heat for 30 minutes. Add the sweet potatoes and cook an additional 30 minutes. Season with salt and pepper and serve.