Lemony Barley Soup

EVOO

1 onion, diced

2 garlic cloves, diced

2 celery stalks, thinly sliced

1 cup dill, chopped

1 cup barley

6 cups stock

1 lemon, juiced

Salt & pepper

2 oz baby spinach

Dollop of creme fraiche, sour cream, or yogurt

1. In large pot sautee onion until soft
2. Add garlic, celery, half the dill and sautee
3. Add barley and stock, cook until barley done, 30 min. or more
4. Heat off; add lemon juice, salt, pepper TT
5. Mix in spinach until wilted
6. Serve with dollop of topping