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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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