4 potatoes, peel and diced
1 onion, chopped
3 garlic cloves, finely minced
1 parsnip, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 large celeriac, peeled and diced
1 fennel, diced (optional)
1 leek, washed and thinly sliced
1 rutabaga, peeled and diced
1/3 cup barley
1/3 cup cilantro, washed and chopped
6 cups water, homemade stock or wine, or a combination of all three
salt and pepper
In a large saucepan add all ingredients and bring to a boil.
Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
Add additional water if needed.
When done you can mash a little with the potato masher or eat as is.
May be frozen for a month.