VOLUME 1 - Kilimanjaro Foods

Pokhlyobka Mushroom & Barley Soup
Servings
lb mushrooms freshly,Sliced
1/2 c raw pearl barley
6 T butter
1 t salt
carrots thinly,Sliced
bay leaves
T lemon juice fresh squeezed
onions,Chopped
6 c rich beef stock w/marrow
1 potato large 1/2,Cubed
1 black pepper,Freshly Ground
1 T dill freshly,Snipped
6 T sour cream
Put 2 tablespoons of butter into a large stock pot then add the onions
& garlic. Saute the onions & garlic in 2 tablespoons of butter until
they are soft. Add the stock, the carrots, bay leaves, and the
potatoes. Stir then add the salt, pepper, dill, & barley. Bring it to
a boil, reduce heat and simmer for 1 hour. Saute the mushrooms in
the
remaining butter for 3-4 minutes then add to the pot. Simmer for 10
minutes. Add the lemon juice just before serving and put 1 tablespoon
of sour cream into each bowl of soup as you serve it.