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Ingredients
6 Tablespoons pearl barley, rinsed in cold water
3 Cups of vegetable stock
1 Onion, diced
3 Carrots, diced
2 Celery ribs with leaves, diced
5 Mushrooms, diced
3 Cups vegetable stock
4 Tablespoons butter
Salt & pepper
Garnish
Sour cream
Instructions
Bring 3 cups of stock or water to a boil in a saucepan, add rinsed barley, then reduce heat and simmer for 50 minutes or an hour, until tender.
Bring the remaining 3 cups of stock or water to a boil in a large saucepan, add the onion, carrot, celery, and mushrooms, reduce heat, and simmer until tender, from 30 to 45 minutes.
When ready to serve, pour the barley-broth in to the vegetables, toss in the butter, salt and pepper to taste, and bring to a fast boil. Ladle into bowls and swirl a big spoonful of sour cream into each serving. Pass hunks of bread with lots of butter and cheese.