4 tbsp. butter
1 lb. mushrooms
3/4 c. chopped onions
1 clove garlic, minced (1/8 tsp. powder)
1 1/2 tsp. salt
1 tsp. paprika
3 tbsp. flour
6 c. chicken broth
Egg barley
1 c. sour cream

Melt butter, saute mushrooms and onions. Blend in garlic, salt, paprika and flour. Cook 2 minutes, stirring. Add broth gradually. Stir until boiling. Cool on low heat 10 minutes. Add egg barley. Cook 12 minutes. Just before serving stir in sour cream.