Barley Soup

• 1 1/2 qt. boiling water
• 1/3 c. barley
• 4 Tbsp. oil
• 1/2 c. chopped onions
• 1/2 c. carrots, diced
• 1 c. potato, diced
• 1/4 c. celery, cut up
• 1 c. cabbage, chopped
• 1 Tbsp. flour
• 2 tsp. salt

1. Add mushrooms if your family likes them.
2. Soak 1/4 cup dried mushrooms in warm water for 30 minutes.
3. Save the water.
4. Put the barley into boiling water and let simmer.
5. Saute onion in oil; add drained chopped mushrooms and brown slightly.
6. Add to barley.
7. Add carrots, celery, cabbage and potatoes to oil in frying pan and saute until limp.
8. Sprinkle flour over and fry cabbage until it gets brown around the edges.
9. Strain reserved mushroom water and add.
10. Bring to a boil and let it boil for 1 minute.
11. Add to the barley.
12. Season with salt and pepper to taste.
13. Cook until barley is done.
14. Serve in warm soup bowls.

boiling water, barley, oil, onions, carrots, potato, celery, cabbage, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727496 (may not work)