Yield: 8 servings
|1 ounce||Dried mushrooms, soak 1/2 hour in 1 c water; reserve liquid|
|10 cups||Beef stock or canned|
|1 cup||Pearled barley|
|2 \N||Carrots; diced|
|2 \N||Potatoes; peeled and diced|
|1 \N||Stalk celery; chopped|
|½ cup||Green beans, fresh or frozen; cut in 1/2\" pieces|
|1 tablespoon||Parsley; chopped|
|\N \N||Salt; to taste|
|\N \N||Black pepper, freshly ground; to taste|
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Soak the mushrooms and drain them, reserving the soaking water. Chop the mushrooms into ½-inch dice. Pour the mushroom water through a fine strainer into the Beef Stock, avoiding any sand or grit that may be in the bottom of the bowl. Bring the 2 cups of water to a boil in a medium saucepan. Add the barley and simmer, covered, until all the moisture is absorbed, about 15 mins. Stir the butter into the barley.
Set aside. Heat the Beef Stock in a large pot and add all the remaining ingredients, except the garnish. Bring to a simmer and add the barley/butter mixture, stirring well to separate the grains.
Cook, uncovered, until the barley is tender, about 1 hour. Add salt and pepper to taste. Garnish with a dollop of sour cream as a garnish.
from my kitchen to------------------------------->yours..... Dan Klepach