Ingredients: 1 cup pearl barley 2 quarts meat stock 1/4 cup butter or margarine, cut in pieces 2 carrot, diced 2 potatoes, diced 4 ounces (canned or frozen) mushrooms, sliced 1 stalk celery, chopped Giblets from 1 chicken or turkey, diced (optional) 1 teaspoon dried parsley flakes 1 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup dairy sour cream (optional) sprig or fresh dill Directions:1. Combine barley with 1 cup of the meat stock in large saucepan. Bring to boiling; reduce heat and simmer until all stock is absorbed. Add butter piece by piece, stirring. 2. Boil vegetables and, if desired, giblets in the remaining stock until crisp-tender. Then add barley, parsley, salt, and pepper. Cook until barley is tender. 3. Garnish each serving with sour cream, if desired, and dill. |