Barley and Mushroom Soup
Ingredients
- 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
Instructions
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.