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Parve
Easy
2 Hours, 20 Minutes
Diets 
A smooth soup my kids love.
1 large onion, chopped
6 cloves garlic, crushed, or 6 cubes Gefen Frozen Garlic
4 carrots, chopped
1 sweet potato, chopped
1 (16-ounce) bag chopped broccoli, defrosted
2 white potatoes, chopped
2 tablespoons Bartenura Olive Oil
1/2 cup Baron Herzog Chenin Blanc or other white wine
salt, to taste
pepper to taste
parsley, to taste
dill to taste
1 package egg barley
In a large stock pot, sauté all the veggies in olive oil. Add the spices and the wine. Add water almost to the top, bring to a boil and turn off. Blend the veggies either with a blender or potato masher.
Mix well and bring to boil again. Season to taste, add the egg barley, and mix well. Cook for another half hour till the barley is done.
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