By Salem Depot Member Susan DameGreene
- 1 bunch carrots
- 2 – 4 cups chicken or vegetable broth (depending on how thick you like your soup)
- 1/2 cup barley
- Salt and pepper to taste
1. Chop the carrots into small pieces, put them in broth with the barley to cook till tender.
2. Cut the tops into small pieces and add to the soup. Cook a few minutes more till tops are tender and serve. The barley makes it a bit thick, which I love.
Makes two or three servings.