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
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.