Connoisseur's Mushroom Soup

1. 1

   Place mushrooms into 2 quarts rapidly boiling water.

2. 2

   Reduce heat, cover, and simmer slowly for a minimum of 2 hours.

3. 3

   After simmering, mushrooms may be julienned if desired.

4. 4

   In a separate saucepan, put barley into 2 cups boiling water.

5. 5

   Reduce heat and simmer for 1 hour.

6. 6

   Drain in a sieve and set barley aside.

7. 7

   Refrigerate barley and mushrooms (with broth) overnight in separate covered containers.

8. 8

   Just before serving, heat mushroom broth with mushrooms.

9. 9

   Do not boil.

10. 10

    Add barley and season with salt, pepper, and Maggi.

11. 11

    Add sour cream and stir vigorously until lumps are dissolved.

* Per serving · 4 servings · Values may vary.

No additional tips available.