1. Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours). 2. Drain the mushrooms (reserving water), and chop them coarsely. 3. In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas. 4. Add the stock and bring to a boil over high heat. 5. Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes). 6. Strain, setting aside chicken and vegetables and returning stock to the casserole dish. 7. Melt the butter over medium heat. 8. Add the barley, and stir for 1-2 minutes (do NOT let barley brown). 9. Add the barley and butter to the stock and bring to a boil over high heat. 10. Reduce to low heat and simmer, partially covered for 10 minutes. 11. Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes). 12. Return chicken and vegetables to the soup. 13. Add water if needed, to thin the soup. 14. Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables. 15. Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
