-Bring 2 cups broth and 1 tsp sea salt to boil in medium saucepan.

-Mix in 1 cup pearl barley, rinsed, drained.

-Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes.

-Drain barley.

-Peel and chop into small cubes until you have 1.5 cups, any of the following:

celery root

parsnips

carrots

rutabaga

-Dice 1 small onion.

-Dice then sauté 4-6 strips of bacon in large pot over medium heat until brown and crisp.

-Using slotted spoon, transfer bacon to paper towels.

-Pour off all but 3 TBS drippings from pot.

-Add cubed vegetables and the onion and sauté 12-15 minutes until vegetables are soft.

-Add the barley, along with:

2 tsp fresh lemon juice

a pinch of dried rosemary

-Stir 2 minutes.

-Mix in bacon; season with ssea alt and pepper.