Danish Barley Soup (Bygvandgrød)

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Danish Barley Soup (Bygvandgrød)

 

6 tablespoons pearl barley, rinsed in cold water

3 cups of vegetable stock, or water

1 onion, diced

3 carrots, diced

2 stalks celery with leaves, diced

5 mushrooms, diced

3 cups of vegetable stock, or water

4 tablespoons butter

salt and pepper

 

Garnish:

thick sour cream

 

Bring 3 cups of stock or water to a boil in a

saucepan, add rinsed barley, then reduce heat and

simmer for 50 mins. or an hour, until tender.

Bring the remaining 3 cups of stock or water to a boil

in a large saucepan, add the onion, carrot, celery,

and mushrooms, reduce heat, and simmer until tender,

from 30 to 45 minutes.

When ready to serve, pour the barley-broth in to the

vegetables, toss in the butter, salt and pepper to

taste, and bring to a fast boil. Ladle into bowls and

swirl big spoonsful of sour cream into each serving.

Pass hunks of bread with lots of butter and cheese.

Serves 4.