Mushroom Barley Soup

Yield: 9.5 cups. Serves 4-6.

Time: 1.5 hrs.

Ingredients

• 2 onions, chopped
• 1/2 t thyme
• 1/3 c olive oil
• 1/2 c pearl barley
• 3 carrots, chopped
• 5 c (chicken) broth
• 1 green pepper, chopped
• 2 t cornstarch
• 1 T paprika
• 1/4 c lemon juice
• 1.5 lbs sliced mushrooms
• 3 T chopped dill
• 1/2 oz dried sliced mushrooms

Method

1. Saute onions till soft; add carrot, pepper and paprika, and cook 1 minute stirring. Stir in mushrooms, thyme, barley, broth, and 4 c water.
   
   
2. Simmer for 50 minutes or till barley is tender.
   
   
3. Dissolve cornstarch with lemon juice, and stir into soup with dill.
   
   
4. Boil and stir until thickened slightly.

Source: Gourmet.