3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots, diced
1 turnip, diced (if unavailable, use a large potato)
1 leek, chopped
1/2 c. chopped celery
2/3 c. sliced mushrooms
1 tsp. salt
1/8 tsp. pepper
4 tbsp. sour cream

Simmer barley in 1 1/2 cups of stock until tender; add butter gradually. Boil chopped vegetables until tender in the remaining stock, then add the cooked barley and seasoning. When ready to serve, add a dollop of sour cream on top of each serving.

Serves 6.

You can make plain broth of some beef bones and small amount of soup or stew beef in 2 quarts water (cold). When done (about 1 hour), use the broth as stock and cut the meat in very small pieces and add to soup to have a good beef-barley soup.