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Mushroom Barley Soup
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  • 1/4 cup (60 ml) butter
  • 1 lb (.5 kg). mushrooms, cut into 1/2 inch pieces
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 1 onion, chopped
  • 1/2 cup (125 ml) barley, rinsed
  • 2 tbsp (30 ml) all-purpose flour
  • 8 cups (1900 ml) canned vegetable broth
  • 1/4 cup (60 ml) chopped fresh parsley
  • 1 tbsp (15 ml) chopped fresh dill or 1 tsp (5 ml) dried dillweed
  • salt and pepper
  • sour cream (for garnish)
  • grated cheese
  • Melt butter in heavy large Dutch oven or soup pot over medium heat.
  • Add mushrooms, carrots, celery, onion and barley.
  • Saute until vegetables begin to brown, about 20 minutes.
  • Add flour to pot and stir 5 minutes.
  • Gradually mix in broth.
  • Bring soup to a boil stirring frequently.
  • Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes.
  • Mix in parsley and dill.
  • Season to taste with salt and pepper.
  • Garnish with a dab of sour cream and grated cheese.
A great soup recipe from someone who is not usually a great fan of soup!

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