Connoisseurs Mushroom Soup - mushroom

Method

• Place mushrooms into 2 quarts rapidly boiling water.
• Reduce heat, cover, and simmer slowly for a minimum of 2 hours.
• After simmering, mushrooms may be julienned if desired.
• In a separate saucepan, put barley into 2 cups boiling water.
• Reduce heat and simmer for 1 hour.
• Drain in a sieve and set barley aside.
• Refrigerate barley and mushrooms (with broth) overnight in separate covered containers.
• Just before serving, heat mushroom broth with mushrooms.
• Do not boil.
• Add barley and season with salt, pepper, and Maggi.
• Add sour cream and stir vigorously until lumps are dissolved.