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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Danish Barley Soup

Serves 6
• 6 tbsp pearled barley
• 6 cups vegetable or chicken  stock
• 1 onion
• 3 carrots
• 4 tbsp celery
• 6 tbsp mushrooms
• 4 tbsp butter
• 1 tsp salt
• ½ tsp white pepper
• 4 tbsp sour cream
1. Simmer barley in ½ of the stock or water for 1 hour.
2. Boil the vegetables and mushrooms in the other half unitl tender.
3. Add the cooked barley mixture, butter, salt and pepper while still over heat.
4. Remove from burner and blend in the sour cream.
5. Serve hot or cold.

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