Mushroom Barley Soup

1. 1

   Wash barley and cover with 6 cups beef stock.

2. 2

   Bring to boiling point and simmer until tender and then add butter gradually.

3. 3

   In the remaining stock, boil the vegetables and mushrooms.

4. 4

   Then add the cooked barley and season with salt and pepper.

5. 5

   You can add a few tablespoons of sour cream if you desire.

* Per serving · 4 servings · Values may vary.

No additional tips available.