Mushroom and Barley Soup

== Description ==
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 1992.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 2 tablespoons canola oil
* 2 tablespoons unsalted butter
* ½ cup pearl barley
* 2 medium white onions thinly sliced
* ½ pound mushrooms thinly sliced
* 8 cups chicken stock
* 1 large carrot thinly sliced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* ⅓ cup sour cream
* 2 tablespoons freshly minced parsley
== Directions ==
# Heat oil and butter in large soup kettle then add barley and onions and cook over medium heat stirring constantly for 5 minutes then add mushrooms and cook for 5 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 1 hour stirring frequently then remove from heat and stir in sour cream and sprinkle with parsley before serving.
Category:Carrot Recipes
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Mushroom Recipes
Category:Onion Recipes
Category:Pearl barley Recipes
Category:Soup Recipes
Category:Sour cream Recipes