Irish Farmhouse Vegetable Soup - cooking recipe

Ingredients

2 rutabagas, diced
2 turnips, diced
2 carrots, diced
2 white onions, diced
3/4 bunch celery, diced
2 leeks, diced and washed
2 tablespoons cornstarch
2 tablespoons water
3/4 gallon white chicken stock (see NOTE above)
2 bay leaves
1 1/2 lbs barley
4 tablespoons olive oil
1/4 lb chicken base
3/4 tablespoon onion powder
1/2 bunch fresh parsley, chopped
1/2 bunch scallion, diced (green onion)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

Preparation

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