Scandinavian Barley Soup - (Bygvandgr)

[Guest guest]

I like this with hard stale bread and green onions on top.

Donna

 

Scandinavian Barley Soup - (Bygvandgr)

 

6 tbsps. pearl barley rinsed cold water (not quick cook type)

3 cups veg stock or water

1 onion diced

3 carrots, peeled and diced

2 celery stalks with leaves diced

5 or more mushrooms diced

3 cups more of veg stock or water

4 tbsps. butter or marg.

salt to taste

black pepper to taste

One small quick dash of cardamom or nutmeg

sour cream, for garnish (optional)

 

Bring 3 cups of stock or water to a boil in a saucepan, add rinsed barley, then

reduce heat and simmer for 45 mins to 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 cooked barley and any barley broth in to the

vegetables, toss in the butter, cardamom or nutmeg, salt and pepper to taste,

and bring to a fast boil. Ladle into bowls and it's optional to swirl big

spoonsful of sour cream into each serving.

Serve hot as a light meal or a first course to 4 to 6 people, with hunks of

bread and lots of butter and Havarti cheese if you wish.

 

Day by day night after night, blinded by the neon lights

Hurry here hustlin there, no ones got the time to spare

Moneys tight nothin free, won't somebody come and rescue me

I am stranded, caught in the crossfire.

SOURCE: Stevie Ray Vaughn - Crossfire