4 cups combo of roast carrot, turnip, rutabaga
2 tablespoons oil
1 large yellow onion, coarse chopped
1 large clove garlic, minced
1/2 pound lean ground beef or lamb
2 rib celery, cut in 1/4 inch dice
14 ounces diced tomatoes with juice
2 cups milk
1 cup pearl barley
1 small bay leaf
1 1/2 teaspoons dried thyme
Cut the roasted vegetables into 1/2-inch pieces and let sit at room temperature.
In a 4-quart heavy saucepan over medium heat, heat the oil and saute the onion
and garlic until softened but not browned, about 5 minutes. Add the ground beef
or lamb and saute, breaking up the lumps, until the meat has lost its pink
color. Add all the remaining ingredients except the roasted vegetables. Bring
almost to a boil, reduce to a simmer, cover and cook until barley is tender,
about 30 minutes. Place the room-temperature roasted vegetables in warmed soup
bowls and ladle the soup into the bowls. Serve. Serves 4.
