|Pearl barley||1⁄2 Cup (8 tbs)|
|Beef bouillon cubes||6|
|Frozen mixed vegetables||16 Ounce (Green Giant)|
|Frozen sliced mushrooms||2 1⁄2 Ounce (Green Giant)|
|Potatoes||3 Medium, diced|
|Fresh parsley||1 Teaspoon, chopped|
|Dill seed||2 Teaspoon|
Cook barley as directed on package.
Meanwhile, heat water and bouillon cubes in large soup ketde until cubes are dissolved.
Add frozen vegetables, mushrooms, potatoes and 1 t. (5 mL) of the parsley and dillseed.
Add the cooked barley.
Beat egg yolks with a small amount of water.
A little at a time, stir egg yolks into soup mixture.
Pour into a large soup tureen.
Garnish with the remaining parsley.