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Pokhlyobka Mushroom & Barley Soup asian, ethnic, european, soups 1 lb mushrooms freshly sliced 1/2 cup raw pearl barley 6 tablespoon butter 1 teaspoon salt 2 each carrots sliced thinly 2 each bay leaves 1 tablespoon lemon juice fresh squeezed 2 each onions chopped 6 cup rich beef stock w/marrow 1 each potato large cubed 1/2 1 black pepper frshly ground 1 tablespoon dill freshly snipped 6 tablespoon sour cream Put 2 tablesponns of butter into a large stock pot then add the onions & garlic. Saute the onions & garlic in 2 tablespoons of butter until they are soft. Add the stock, the corrots, bay leaves, and the potatos. Stir then add the salt, pepper, dill, & barley. Bring tio aboil, reduece heat and simmer for 1 hour. Saute the mushrooms in the remianing butter for 3-4 minutes then add to the pot. Simmer for 10 minutes. Add the lemon juice just before serving and put 1 tablespoon of sour cream into each bowl of soup as you serve it. Origin: Ludymilla Pereshenko, Kiev-Ukraine, circa 1995 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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