½ cup barley, soaked overnight in 4 cups cold water
2 tablespoons butter or oil
2 stalks celery, chopped
2 carrots, diced
2 potatoes, peeled and cubed
2 onions, chopped
2 leeks, sliced
a handful of tender kale leaves, chopped
¼ cup butter or sour cream
pinch of nutmeg
Cook the barley in water till tender, for about 1 hour.
Meanwhile, heat the 2 tablespoons butter or oil in a large skillet and sauté the celery, carrots, potatoes, onions, and leeks until tender. Add the vegetables to the barley, along with additional boiling water if a thinner soup as desired. Cook for 5 min. Add the kale and simmer for 15 min.
Just before serving, add the butter or sour cream and nutmeg.