1 oz. dried mushrooms
1 1/2 c. hot water
1 sm. onion, minced
2 tbsp. melted butter
1 sm. carrot, minced
1/4 c. fine barley
1 1/2 qts. chicken broth
1/2 tsp. salt
Dash of freshly ground black pepper
2 sm. potatoes, peeled and diced
1 bay leaf
1 (8 oz.) carton commercial sour cream
Dash of chopped dillweed

Soak mushrooms in hot water for 20 to 30 minutes. Strain through fine sieve, reserving liquid. Chop mushrooms; set aside.

Saute onion in butter in a large saucepan until soft; add mushrooms, carrot, barley, reserved mushroom liquid, chicken broth, salt and pepper. Cover and simmer for 1 1/2 hours. Add potatoes and bay leaf. Cover and simmer soup for 30 minutes. Discard bay leaf and stir in sour cream. Reheat soup but do not let it boil; garnish with dillweed. Yield: 8 servings.

NOTE: To add sour cream, stir a little of the hot soup into cream, then a little more, then stir all together. Otherwise, the cream will lump.