Easy recipe Easy Recipe Mushroom and Barley Soup

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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in about one thousand, nine hundred and ninety-two. Contributed by Catsrecipes Y-Group about two tablespoons canola oil about two tablespoons unsalted butter ½ cup pearl barley (Recipes by ingridients barley) about two medium white onions thinly sliced ½ pound mushrooms thinly sliced eight cups chicken stock one large carrot thinly sliced one teaspoon salt one teaspoon freshly ground black pepper ⅓ cup sour cream about two tablespoons freshly minced parsley Directions Heat oil and butter in large soup kettle then add barley (Recipes by ingridients barley) and onions and cook over medium heat stirring constantly for five minutes then add mushrooms and cook for five minutes longer or until the mushroom liquid has evaporated. Add chicken stock, carrot, salt and pepper then bring to boiling point and skim. Reduce heat to low and simmer covered for one hour stirring frequently then remove from heat and stir in sour cream and sprinkle with parsley before serving..