6 c. chicken or vegetable broth
1 c. chopped onion
5 c. thin sliced celery
1/2 c. chopped celery leaves, packed
1 tsp. dried thyme leaves, crushed
Pepper to taste
1 bay leaf
1/3 c. pearl barley
Salt to taste

In a large saucepan, bring broth to a boil. Add onion, 3 cups sliced celery, celery leaves, thyme, pepper, and bay leaf. Bring to a boil. Simmer, covered, for 30 minutes. Remove bay leaf. In an electric blender, puree the soup in two batches. Return the puree to the saucepan; bring to a boil. Add barley; simmer, covered, until barley is almost tender, about 25 minutes. Add remaining 2 cups sliced celery. Simmer, covered, until celery and barley are tender, about 5 minutes. Stir in salt. Makes about 1 quart. Serve hot. Pass the pepper mill.