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Pokhlyobka Mushroom & Barley Soup

beef, mushrooms, russian, soups, ukrainian

1 lb mushrooms freshly sliced
1/2 cup raw pearl barley
6 tablespoon butter
1 teaspoon salt
2 carrots sliced thinly
2 bay leaves
1 tablespoon lemon juice fresh squeezed
2 onions chopped
6 cup rich beef stock w/marrow
1 potato large cubed 1/2
1 black pepper freshly ground
1 tablespoon dill freshly snipped
6 tablespoon sour cream

Put 2 tablespoons 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 carrots, bay leaves, and the potatoes. Stir then add the salt, pepper, dill, & barley. Bring it to a boil, reduce heat and simmer for 1 hour. Saute the mushrooms in the remaining 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 From: Don Houston Date: 01-03-96 Cooking From: Gail Shipp Date: 26 Jan 97 National Cooking Echo Ä

Yield: 6 servings

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