Mushroom Barley Soup - cooking recipe

Ingredients

3 gal. beef stock
8 carrots, diced
24 oz. pearl barley
16 Tbsp. butter
sour cream (optional)
6 stalks celery, chopped
8 potatoes, diced
2 c. mushrooms, sliced
salt and pepper to taste

Preparation

Wash barley and cover with 6 cups beef stock.
Bring to boiling point and simmer until tender and then add butter gradually.
In the remaining stock, boil the vegetables and mushrooms.
Then add the cooked barley and season with salt and pepper.
You can add a few tablespoons of sour cream if you desire.
Makes about 3 gallons.