Potato and Barley Soup


2 tablespoons butter
1 cup sliced mushrooms
1 onion, peeled and chopped
1/4 cup barley
3 carrots, peeled and chopped
1-1/2 quarts beef stock
3 potatoes, peeled and chopped
1 cup cream
Salt and pepper to taste


Melt butter in soup kettle and saut&ecute; mushrooms and onion until tender. Add barley, carrots, and stock; bring to a boil, reduce heat and simmer, partially covered, 15 minutes. Add potatoes and cook 15 minutes longer or until tender. Stir in cream. Heat thoroughly, but do not boil. Season with salt and pepper. Garnish with dill.


Serves 6-8

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