Summary
| Yield | |
|---|---|
| Source | Barbara Zuk |
Description
- In large skillet, medium heat, saute onions and mushrooms in oil (or butter) until tender
- In large pot, bring broth to a boil, add barley, carrots, onions and mushrooms, salt, pepper. Cook uncovered, 10-15 minutes, stirring several times to prevent barley sticking to the bottom. Reduce heat to the point of "barely boiling" for another 30-45 minutes, stir occasionally.
Soup is ready when barley grains are soft.
- Combine sour cream and flour in a bowl. Slowly add hot soup (1 cup) and slowly mix in until smooth. Slowly pour mixture into a pot, stirring constantly; bring to a simmer, but do not boil.
It is done.
Barbara Zuk
90
1 tbs. butter, margarine, or corn oil (cooking)
4-8 fresh mushrooms
1 onion, chopped
1 medium carrot, sliced
1/4(+) cup pearl barley
2 qts meat broth or bouillon
salt and pepper (to taste)
1 tbs all-purpose flour
1/2 cup dairy sour cream
Ingredients
Instructions
- In large skillet, medium heat, saute onions and mushrooms in oil (or butter) until tender
- In large pot, bring broth to a boil, add barley, carrots, onions and mushrooms, salt, pepper. Cook uncovered, 10-15 minutes, stirring several times to prevent barley sticking to the bottom. Reduce heat to the point of "barely boiling" for another 30-45 minutes, stir occasionally.
Soup is ready when barley grains are soft.
- Combine sour cream and flour in a bowl. Slowly add hot soup (1 cup) and slowly mix in until smooth. Slowly pour mixture into a pot, stirring constantly; bring to a simmer, but do not boil.
It is done.
Mushrooms in the soup
The best mushrooms to use are Portabella or Shiitake. Or a combination of both. If those are not available, may substitute about a pound of white button mushrooms.
Barbara.
a thought
I recently encountered a mushroom soup with minced garlic and thought it was a nice touch. Not sure how well it would go with sour cream, but it might be worth trying. Perhaps the next time I feel creative... if I do it, I'll let you know how it is.