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Ingredients
- 1 1/2 ounce. dry mushrooms
- 2 c. water
- 1/2 c. barley
- 8 c. beef stock, bouillon or possibly consomme
- Salt to taste
- 6 tbsp. lowfat sour cream (opt.)
Method
- Wash mushrooms, rinse and soak in 2 c. water several hrs overnight before starting soup.
- Save water.
- Strain water in that mushroom soaked through cheesecloth.
- Combine water with rinsed barley, minced mushrooms and stock.
- Bring to a boil and simmer, tightly covered, till barley and mushrooms are entirely soft (1 hour or possibly more).
- Salt to taste.
- Cold soup slightly before stirring in lowfat sour cream.
