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Barley Soup (Krupnik)

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<p><a href="http://www.flickr.com/photos/vegan-baking/4106741615/">Image Credit</a></p>
Ingredients
  Pearl barley 1 Cup (16 tbs)
  Meat stock 2 Quart
  Butter/Margarine 1⁄4 Cup (4 tbs), cut into pieces
  Carrots 2 , diced
  Potatoes 2 , diced
  Mushrooms 4 Ounce, sliced (Canned Or Frozen)
  Stalk celery 1 , chopped
  Dried parsley flakes 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Fresh dill sprig 1
Directions

Combine barley with 1 cup of the meat stock in large saucepan.
Bring to boiling; reduce heat and simmer until all stock is absorbed.
Add butter piece by piece, stirring.
Boil vegetables and, if desired, giblets in the remaining stock until crisp-tender.
Then add barley, parsley, salt, and pepper.
Cook until barley is tender.
Garnish each serving with sour cream, if desired, and dill.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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