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