MRS. STY'S POTATO BARLEY SOUP

1 Tbsp. butter
2 Tbsp. olive oil
2 russet potatoes, peeled and cubed in 1 inch cubes
2 stalks celery (1 cup) sliced thin
1 small onion chopped in small dice
3 carrots (1 cup or more) sliced thin
6 cups chicken broth, canned or homemade
3 Tbsp. barley
1 14 1/2 oz can stewed or diced tomatoes with juice
1 Tbsp. tomato paste dissolved in hot water
1 tsp. Mrs. Dash's original seasoning (optional but good)
1 tsp. salt
1/4 tsp pepper

For the roux:

3 Tbsp. butter
2 Tbsp. flour
1 cup whole milk OR milk and half and half combined

Melt butter and olive oil in a large saucepot. Add potatoes, celery, onion and carrots. Saute over medium heat for about 5 minutes stirring often.

Add barley, tomatoes, tomato paste, chicken broth, salt, pepper and Mrs. Dash's seasoning.
Bring to a boil. lower the heat and and simmer for about 10 minutes.
Cover and simmer over very low heat for about 1 1/2 hours. (Can be transferred to a crock pot and cooked on high for 3 hours.)

Remove 2 cups of soup and puree in a blender being careful to hold the cover down to avoid splattering hot soup. Add back into the crock pot or soup pot.

In a small sauce pot, melt the 3 Tbsp. butter
Add flour and mix well to form a paste.
Whisk in the milk til the roux becomes smooth. Cook over low heat for about 4 minutes. Add 2 cups soup to the roux, simmer for 5 minutes, mix well, then add this back into the soup pot stirring to blend completely.

Serve with croutons.