chicken broth, non-fat
potatoes, peeled and diced
carrots, peeled and diced
1Soak mushrooms in hot water for 20-30 minutes.
2Strain through a fine sieve, reserving the liquid.
3Chop the mushrooms and set aside.
4In a sauce pan, saute the onion in butter until soft, add the chopped mushrooms, carrots, barley, reserved mushroom liquid, chicken stock and pepper.
5Cover and simmer for 1 1/2 hours.
6Add potatoes and bay leaf.
7Cover and let simmer 30 minutes.
8Discard the bay leaf and stir in the sour cream (eyeball it).
9Reheat soup but do not let it boil--garnish with a pinch of dill weed before serving.