Barley Soup Recipe

• 1 cup Pearl Barley
• 2 cup Meat Stock
• 1/4 cup Butter/Margarine (cut in pieces)
• 2 Carrots (diced)
• 2 Potatoes (diced)
• 4 ounces canned/frozen Mushrooms (sliced)
• 1 stalk Celery (chopped)
• 1 tsp Parsley Flakes (dried)
• 1-1/2 tsp Salt
• 1/2 tsp Pepper
• 1 cup dairy Sour Cream (optional)
• Sprig /Fresh Dill

• Mix barley and one cup of meat stock in a large saucepan and place on heat.
• Bring to boil, reduce heat and let it simmer, until all the liquid has been absorbed.
• Add butter pieces, one by one, while stirring.
• Boil the vegetables in the remaining stock, until crisp-tender.
• Now, add barley, parsley flakes, salt, and pepper. Cook till the barley is tender.
• Your soup is ready.
• Use sour cream (optional) and sprig/fresh dill in each soup bowl, for ganrish.