Title: Pokhlyobka Mushroom & Barley Soup
Categories: Ethnic Soup European Asian
Yield: 6 Servings
| 1 | lb | Mushrooms freshly sliced |
| 1/2 | c | Raw pearl barley |
| 6 | tb | Butter |
| 1 | ts | Salt |
| 2 | | Carrots sliced thinly |
| 2 | | Bay leaves |
| 1 | tb | Lemon juice fresh squeezed |
| 2 | | Onions chopped |
| 6 | c | Rich beef stock w/marrow |
| 1 | | Potato large cubed 1/2" |
| | | Black pepper frshly ground |
| 1 | tb | Dill freshly snipped |
| 6 | tb | Sour cream |
Put 2 tablesponns 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 corrots, bay leaves, and the potatos. Stir then
add the salt, pepper, dill, & barley. Bring tio aboil, reduece heat and
simmer for 1 hour. Saute the mushrooms in the remianing 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. Origin: Ludymilla Pereshenko, Kiev-Ukraine, circa
1995