Mushroom Barley Soup
| Yield: | 1 Servings |
| Categories: |
| 1 | c | Raw (uncooked) barley |
| 6 | c | Boiling water or chicken stock (more as needed) |
| 2 | tb | Vegetable oil (any kind) |
| 2 | c | Chopped onion |
| 2 | c | Sliced carrots |
| 1 | tb | Dried dill weed |
| 1 1/2 | c | Sliced celery |
| 4 | c | (or more) sliced mushrooms |
| 1 | ts | Salt (optional) |
| Black pepper or cayenne pepper to taste | ||
| 1 | tb | Tamari or regular soy sauce |
| 1/2 | c | Minced fresh parsley (optional) |
| 1 | c | Sour cream (optional; you may also use sour cream substitute) |
| 1/3 | c | Unbleached white flour (optional) |
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