posted by SandyOH 03-20-103 7:16 AM
Fresh Mushroom and Barley Soup
4 to 6 servings
1/2 cup pearl barley
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon vegetable oil
1 pound mushrooms, thinly sliced
6 large carrots, peeled and cut into 1/8-inch rounds
1 medium onion, chopped
6 cups chicken stock or canned low-salt broth
4 tablespoons chopped fresh dill or 1-1/2 teaspoon dried dillweed
1/2 teaspoon freshly ground black pepper
Salt
2 tablespoons fresh lemon juice
Place barley in medium bowl. Pour enough hot water over to cover. Let stand 20 minutes. Drain barley.
Melt butter with oil in heavy large pot over medium-high heat. Add mushrooms, carrots and onion and saute 5 minutes. Add barley, stock, half of dill, pepper, and salt. Reduce heat to low. Cover and cook 45 minutes. (Can be prepared 1 day ahead; refrigerate. Bring to a simmer before continuing.)
Add lemon juice and remaining dill to soup. Taste and adjust seasoning. Ladle into bowls and serve.
Source: Bon Appetit - February, 1989 - pg. 77