Split Pea And Barley Soup - cooking recipe

Ingredients

8 cups water
1 cup chopped onion
1 medium parsnip, peeled
1 parsley root, peeled
1 tablespoon minced garlic
3/4 cup green split peas or 3/4 cup yellow split peas, rinsed
1 1/2 cups diced celery
1 1/2 cups sliced mushrooms
1 cup chopped tomato
1 cup diced carrot
1/2 cup chopped fresh parsley
1/3 cup pearl barley, rinsed
1/4 cup chopped fresh celery leaves
3/4 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, to taste

Preparation

In a 4-quart pot, combine the water, onions, parsnip, parsley root, and garlic; bring to a boil over high heat.
Stir in the split peas and return to a boil.
Decrease heat, cover, and simmer 1 hour.
Remove the parsnip and parsley root from the pot; set aside.
Stir in the remaining ingredients; bring to a boil.
Decrease heat, and simmer, uncovered, 1 hour longer.
Mash the parsnip and parsley root; stir into the soup.
Variation--add 1/4 cup small dry pasta (such as small bowties, alphabets, or orzo) to the pot 12 minutes before the soup is finished cooking.