Barley and Root Vegetable Soup

I love barley's nutty chewiness in soup. And barley vegetable soup is a classic. Simple and warming for a cold winter night.

1 Tbsp butter
6-8 cloves garlic, minced
1 large onion, finely chopped
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 small celeriac root, peeled and cut into 1/2-inch cubes (about 3 cups)
2-3 cups chopped carrots
1/2 cup uncooked pearl barley
3/4 cup dry lentils
Water or stock (veg, chicken, or beef)
1/4 cup soy sauce
2 Tbsp sherry
Plenty of freshly ground black pepper
Salt to taste

Melt the butter in a soup pot. Add the garlic and onion and saute for 2-3 minutes. Add the potatoes, celeriac, carrots, barley, and lentils, then enough water or stock to cover with an inch or so additional on top. Bring to a boil, then simmer until the lentils, barley, and veggies are all tender (20-30 minutes).

When everything is tender, add the soy sauce, sherry, and pepper. Taste and add salt if desired. Serve hot.

Serves about 6.