Leek and Barley Soup

It’s soup season and there’s still a lot of fresh local veggies around.  This one is all about the leeks, quarter and slice at least six and sauté on medium low heat until they’re very soft and mushy being careful not to let them brown.  Add some chopped garlic, ground black pepper, and a sliced carrot and sauté another five minutes before adding a pound of ground turkey or pork and a few pinches of dried chili flakes.  It’s best to break up the ground meat while it’s cooking, about five minutes.  Add a cup of dried barley, stir around, and then fill up half the pot with water before mixing in several tablespoons of condensed chicken stock, I prefer, Better Than Bouillon.  Bring to a boil and let simmer for forty five minutes or until the barley is tender.  Add some fresh shucked corn, or frozen if you can’t find it, and when it starts to simmer add some more stock and salt to taste.  And there aren’t many soups that won’t benefit from some grated parmesan over the top before serving.