*  Exported from  MasterCook II  *
 
                            MUSHROOM-BARLEY SOUP
 
 Recipe By     : DEBBI BERRIE
 Serving Size  : 8    Preparation Time :2:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         dried mushrooms
    1 1/2  cups          hot water
    2      tablespoons   butter
    1      small         onion -- minced
      1/4  cup           barley -- fine
    6      cups          chicken broth, fat free
           piece         black pepper
    2      small         potato -- peeled and diced
    2      whole         carrots -- peeled and dices
                         dill weed
                         sour cream, nonfat
    1      whole         bay leaf
 
 Soak mushrooms in hot water for 20-30 minutes.	Strain through a fine sieve -- r
 eserving the liquid.  Chop the mushrooms and set aside.
 
 In a sauce pan saute the onion in butter unti soft,  add the chopped mushrooms, 
 carrot, barley, reserved mushroom liquid, chicken stock and pepper.  Cover and s
 immer for 1 1/2 hours.	Add potatoes and bay leaf.  Cover and let simmer 30 minu
 tes.  Discard the bay leaf and stir in the sour cream (e
 yeball it).  reheat sop but do not let it boil -- garnish with a pinch of dill w
 eed before serving.
 
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 NOTES : To add sour cream, stir a little of the of soup into cream,
 then  a little more, then stir all together.  Otherwise, the cream
 lumps into white globules -- most unattractive!