*  Exported from  MasterCook II  *

                           Mushroom-Barley Soup

Recipe By     : Debbi Berrie
Serving Size  : 8    Preparation Time :2:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      oz            Dried mushrooms
   1 1/2  c             Water -- hot
   2      tb            Butter
   1      sm            Onion -- minced
     1/4  c             Barley -- fine
   6      c             Fat-free chicken broth
                        Black pepper
   2      sm            Potato -- peeled and diced
   2                    Carrots -- peeled and dices
                        Dill
                        Non-fat sour cream
   1                    Bay leaf

Soak mushrooms in hot water for 20-30 minutes.  Strain through a fine
sieve -- reserving the liquid.  Chop the mushrooms and set aside.

In a sauce pan saute the onion in butter until soft, add the chopped
mushrooms, carrot, barley, reserved mushroom liquid, chicken stock
and pepper.  Cover and simmer for 1 1/2 hours.  Add potatoes and bay
leaf.  Cover and let simmer 30 minutes.  Discard the bay leaf and
stir in the sour cream (eyeball it).  Reheat soup but do not let it
boil -- garnish with a pinch of dill before serving.

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Notes: To add sour cream, stir a little of the of soup into cream,
then a little more, then stir all together.  Otherwise, the cream
lumps into white globules -- most unattractive!