Mushroom Barley Soup
1/2 lb. baby bella mushrooms, sliced
2 c. cooked pearl barley
8 c. beef or vegetable stock
3 Tbls. butter
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, chopped
3/4 c. non-fat sour cream
3 Tbls. flour
1/4 c. chopped fresh dill
salt and pepper
In a medium stock pot, melt 2 Tbls. butter over medium high heat.
Add onions and cook until softened.
Add celery and carrot and cook until just tender.
Add mushrooms and remaining butter and cook until just tender.
Add barley and stock and season with salt and pepper.
Bring to a boil, reduce heat to a simmer.
In a small bowl, whisk sour cream with flour and dill.
Whisk into soup and simmer until soup thickens slightly.
Pairs Well With
Adapted from Martha Stewart Living Recipe