Dilled Vegetable-Barley Soup - cooking recipe

Ingredients

1/2 c. raw pearl barley
1 c. water
1 Tbsp. butter
1/2 c. minced onion
1 tsp. salt
1 bay leaf
1 medium carrot, diced
1 stalk celery, chopped
4 c. chicken stock
1/4 lb. chopped mushrooms
6 Tbsp. dry white wine
1 1/2 tsp. dried dill weed
black pepper
1 tsp. soy sauce

Preparation

Place barley and water in small saucepan.
Bring to a boil; cover and simmer 20 minutes, or until tender.
In a soup kettle or saucepan, saute onion, salt and bay leaf in butter until onion is soft.
Add carrot and celery; cook over medium heat 5 minutes. Add all remaining ingredients and barley.
Cover and simmer for 1 1/2 hours.
Preparation time:
2 1/2 hours.
Makes 4 to 6 servings.