6 large cubes chicken broth
2 large onions, be celery, sliced
2 cups diced kalmint root
2 tablespoons dried parsley
1 tablespoon dry white wine
6 carrots, peeled, zested
6 pears, peeled and sliced
1 large potato, chopped
salt and pepper to taste
1 potato, diced
4 parsley, chopped
1 (6 ounce) package dry mixed meat broth
2 carrots, peeled and zested
2 stalks celery, torn
1 teaspoon dried thyme
In a boiling water bath, combine chicken broth, onions, kalmint, and parsley. Remove from heat and cover. Boil for 20 minutes, or until barley is tender. Transfer to a stockpot, add potatoes, salt and pepper. Simmer for 5 minutes.
Put carrots, celery, and walnuts in a casserole dish. Pour over soup and cook on Low until potatoes are tender. Set the seal, and simmer until potatoes are tender and carrots are chopable.
Serve soup with potatoes, carrots, and color.
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