2 tbsp. cooking oil
2 tbsp. butter
1/2 c. pearl barley
2 med. onions, thinly sliced
1/2 lb. mushrooms, thinly sliced
8 c. chicken stock or bouillon
1 lg. carrot, thinly sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/3 c. sour cream (optional)
2 tbsp. freshly minced parsley

Heat oil and butter in large soup kettle. Add barley and onions and cook over medium heat, stirring constantly for 3 to 5 minutes. Add mushrooms and cook for 5 minutes longer or until the mushroom liquid has evaporated. Add chicken bouillon or stock, carrot, salt, and pepper. Bring to the boiling point and skim. Reduce heat to low and simmer, covered, for about 1 hour, stirring frequently. Remove from heat and stir in sour cream (optional). Sprinkle with fresh minced parsley before serving. Serves 6.