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Barley and Mushroom Soup
1/2 cup pearl barley
2 Tbsp. margarine
1 Tbsp. vegetable oil
1 Lb. fresh mushrooms, thinly sliced
5 large carrots, peeled, cut into thin rounds
1 onion, chopped
6 cups chicken stock
salt, pepper to taste
4 Tbsp. fresh dill, chopped (or 2 tsp. dried)
2 Tbsp. lemon Juice
In medium bowl, place barley and cover with hot water. Let stand
about 20 minutes; drain. In large pot, melt margarine with oil,
add vegetables and saute five to seven minutes. Add barley, stock,
salt, pepper and half of dill. Reduce heat to low, cover and cook
45 minutes. Add lemon juice and remaining dill. Adjust seasonings.
Serves six.
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Barley Mushroom 02