Polish Barley Soup Recipe

• 3/4 c. pearl barley
• 8 c. soup stock
• 1/2 c. butter
• 2 onions, minced
• 2 carrots, diced
• 1 turnip, diced (if unavailable, use a large potato)
• 1 leek, minced
• 1/2 c. minced celery
• 2/3 c. sliced mushrooms
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 4 tbsp. lowfat sour cream

1. Simmer barley in 1 1/2 c. of stock till tender; add in butter gradually.
2. Boil minced vegetables till tender in the remaining stock, then add in the cooked barley and seasoning.
3. When ready to serve, add in a dollop of lowfat sour cream on top of each serving.
4. Serves 6.
5. You can make plain broth of some beef bones and small amount of soup or possibly stew beef in 2 qts water (cool).
6. When done (about 1 hour), use the broth as stock and cut the meat in very small pcs and add in to soup to have a good beef-barley soup.

pearl barley, soup stock, butter, onions, carrots, celery, mushrooms, salt, pepper, sour cream

Taken from cookeatshare.com/recipes/polish-barley-soup-54415 (may not work)