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What You Need:
(To Serve: 8 - 10)
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1 ounce dried mushrooms, soaked for ½ hour in 1 cup of warm water (Reserve the water.)
10 cups Beef Stock or use canned
2 cups water
1 cup pearl barley
¼ cup butter
2 carrots, diced
2 potatoes, peeled and diced, about 1 pound
1 stalk celery, chopped
½ cup green beans, fresh or frozen, cut in ½-inch pieces
1 tablespoon chopped parsley
Salt and freshly ground black pepper to taste
GARNISH
½ cup sour cream
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Translate this recipe:
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| How To Cook: |
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1. Soak the mushrooms and drain them, reserving the soaking water. Chop the mushrooms into \/z-inch dice. Pour the mushroom water through a fine strainer into the Beef Stock, avoiding any sand or grit that may be in the bottom of the bowl.
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2. Bring the 2 cups of water to a boil in a medium saucepan. Add the barley and simmer, covered, until all the moisture is absorbed, about 15 minutes. Stir the butter into the barley. Set aside.
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3. Heat the Beef Stock in a large pot and add all the remaining ingredients, except the garnish. Bring to a simmer and add the barley/butter mixture, stirring well to separate the grains.
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4. Cook, covered, until the barley is tender, about 1 hour. Add salt and pepper to taste.
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5. Garnish with a dollop of sour cream as a garnish.
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