1. Thoroughly rinse the mushrooms under cold water. 2. Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water. 3. Reserve the mushroom water (it will be dark in color). 4. Uniformly chop the mushrooms and return to the water. 5. Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so). 6. Bring to boil. 7. Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular. 8. While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes. 9. Cut up the onions and saute them in a skillet until golden. 10. Finely chop the cooked onions. 11. Chop the carrots. 12. Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot. 13. On low-med heat cook until the potatoes are done. 14. When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
