We are trying to eat healthy and include more grains in our diet.
This soup recipe is from Saveur magazine and it is a delicious soup for a cold winter night.

4 Tbsp. BUTTER
1 medium YELLOW ONION, finely chopped
1 c. PEARL BARLEY
8 c. VEGETABLE STOCK (I used chicken stock)
1/2 c. finely chopped peeled RUSSET POTATO (I used 1 cup)
1/2 c. finely chopped CARROT
1/2 c. finely chopped CELERY ROOT (I omitted this)
1/2 c. finely chopped LEEK
1 tsp. dried MARJORAM
2 German sausages, like BOCKWURST or BRATWURST
1 2-oz. piece BACON
Ground NUTMEG, to taste
SALT and freshly ground PEPPER, to taste
1/3 c. thinly sliced flat-leaf PARSLEY LEAVES

Heat butter in a 6-qt. saucepan over medium-high heat; add onion, and cook, stirring until soft, about 5 minutes.
Add barley, and cook, stirring until lightly toasted, about 5 minutes.
Add stock, potato, carrot, celery root, leek, marjoram, sausages, and bacon, and cook, stirring occasionally, until sausages are tender, about 35 minutes.
Remove sausages and bacon from saucepan.
Thinly slice sausages and discard bacon.
Season soup with nutmeg, salt, and pepper.

To serve, ladle soup into 8 serving bowls, and garnish with parsley and sliced sausage.