Food
Potato and Barley Soup
By Yankee Magazine|Sep 05 2007|
A good winter soup.
Yield
Serves 6-8
Ingredients
2 tablespoons butter
1 cup sliced mushrooms
1 onion, peeled and chopped
1/4 cup barley
3 carrots, peeled and chopped
1-1/2 quarts beef stock
3 potatoes, peeled and chopped
1 cup cream
Salt and pepper to taste
Dill
Instructions
Melt butter in soup kettle and saut&ecute; mushrooms and onion until tender. Add barley, carrots, and stock; bring to a boil, reduce heat and simmer, partially covered, 15 minutes. Add potatoes and cook 15 minutes longer or until tender. Stir in cream. Heat thoroughly, but do not boil. Season with salt and pepper. Garnish with dill.
