1 1/2 oz. dried mushrooms
2 c. water
1/2 c. barley
8 c. beef stock, bouillon or consomme
Salt to taste
6 tbsp. sour cream (opt.)

Wash mushrooms, rinse and soak in 2 cups water several hours overnight before starting soup. Save water. Strain water in which mushroom soaked through cheesecloth. Combine water with rinsed barley, chopped mushrooms and stock. Bring to a boil and simmer, tightly covered, until barley and mushrooms are entirely soft (1 hour or more). Salt to taste. Cool soup slightly before stirring in sour cream.