Dilled Vegetable Barley Soup

[Guest guest]

Dilled Vegetable Barley Soup

 

1/2 cup barley

1 cup water

 

Bring to a boil, cover and simmer about 20 minutes.

 

Saute:

1 tbsp. butter

1/2 cup minced onion

1 tsp. salt

1 bay leaf

until onion is soft and clear. Add:

 

1 medium carrot, diced small

1 medium stalk celery, chopped

and cook over medium heat for 5 minutes. Add:

 

4 cups of stock or water

1/4 lb. mushrooms

6 tbsps. dry white wine

1 1/2 tsps. dried dill weed or 2 to 3 tbsps. fresh

pepper

1 tsp. tamari sauce

cooked barely

 

Simmer, covered, for about 1 1/2 hours. Keep adding water if it gets too

thick.

 

Serve with your choice of all or none: sour cream, toasted sunflower seeds,

grated hard boiled eggs, finely chopped parsley

Serves 4 to 6.

 

 

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