3/4 c. Pearl Barley
4 tsp. sour cream
1 1/2 large onion, chopped
8 c. soup stock
1/2 c. butter or olive oil
2 carrots, diced
1 turnip, diced
1 leek, chopped
1/2 c. chopped celery
2/3 c. mushrooms
1 tsp. salt
1/4 tsp. pepper

Simmer pearl barley in 1 1/2 c. of stock until tender. Add butter or oil gradually. Boil chopped vegetables until tender in the remainder of the stock, then add the cooked barley and seasoning. Add sour cream when ready to serve.

Makes 6 servings.