Recipe - Hearty Double Mushroom And Barley Soup

1 cup Pearl barley
4 tablespoon Becel
2 tablespoon Canola oil
1 lg Onion; coarsely minced
1 tablespoon Sugar
1 One half pound Mushrooms; thinly cut or sliced up
6 lg Carrots; minced
1 ounce Dried mushrooms; * see note
1 teaspoon Salt
One half teaspoon Coarsely ground pepper
8 cup Chicken stock; or beef
6 tablespoon Fresh dill; snipped
3 tablespoon Lemon juice
1 cup Nonfat sour cream
2 tablespoon Fresh chives; snipped

Place barley in a bowl and cover with simmering water for 30 mins. and
drain. In a lage soup pot , heat butter and oil over med/high heat. Add the
onion and saute for 56 mins. until translucent. Add the sugar and saute 2
mins. to carmelize slightly. Add the fresh mushrooms and carrots and sute
810 mins. longer, stirring until the mushrroms are slightly golden. Add
the soaked dried mushrooms with their soaking liquid, the drained barley,
salt, pepper and stock. Bring the mixture to a simmer, add 4 tablespoons of
dill, partially cover the pot and simmer over med/low heat for 1 One half hours.
Add the lemon juice, stir in the remaining dill and taste. Correct
seasoning if needed. Simmer 5 mins. Ladle into deep soup bowls. Top each
serving with a dollop of sour cream and a sprinkling of chives. Pass the
pepper grinder.

NOTES : * soak dried mushrooms in warm water for 30 mins. then snip with
scissors.
Recipe by: The Easy Gourmet/Safeway

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Mar 16, 1998