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2 1/2 quarts chicken or vegetable stock1/2 cup pearl barley2 carrots, peeled and diced2 parsnips, peeled and diced2 boiling potatoes, unpeeled, diced1 rutabaga, peeled and diced1 cup broccoli florets1 tsp. chopped fresh thyme1 tsp. chopped fresh oregano1 Tbs. chopped fresh flat-leaf parsley
In a large soup pot over high heat, bring the stock to a boil. Add the barley, reduce the heat to medium-low, cover and simmer until almost tender, 15 to 20 minutes.
Increase the heat to medium-high and bring to a simmer. Add the carrots, parsnips, potatoes, rutabaga, broccoli, thyme and oregano. Simmer, uncovered, until all the vegetables are tender, about 15 minutes.
Ladle the soup into warmed bowls, garnish with the parsley and serve immediately. Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).
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