Source:

Kate/Margaret

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

A great soup recipe from someone who is not usually a great fan of soup!