Barley & Mushroom Soup Recipe

• 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.)

1. Wash mushrooms, rinse and soak in 2 c. water several hrs overnight before starting soup.
2. Save water.
3. Strain water in that mushroom soaked through cheesecloth.
4. Combine water with rinsed barley, minced mushrooms and stock.
5. Bring to a boil and simmer, tightly covered, till barley and mushrooms are entirely soft (1 hour or possibly more).
6. Salt to taste.
7. Cold soup slightly before stirring in lowfat sour cream.

mushrooms, water, barley, beef stock, salt, sour cream

Taken from cookeatshare.com/recipes/barley-mushroom-soup-55131 (may not work)