Hearty Mushroom/Barley Soup
From: Nikki, "Informal Entertaining Country Style"
10 to 12 fresh mushrooms |
2 qt. boiling water |
Wash mushrooms under gently flowing cold water; wipe dry and slice. Add mushrooms, barley, salt, pepper, 1-1/2 Tbl. butter, celery and carrots to boiling water. Cover and simmer gently 1 hour, or until barley is tender. Stir every 20 minutes while cooking.
Meanwhile melt 1-1/2 Tbl. butter in skillet; add onion and saute until transparent (do not brown). Add flour and blend well. Add milk; cook and stir to make a smooth sauce. Add to soup, mixing well. Serve hot, garnished with dill. Makes about 6 servings.