Barley Soup

Ingredients

½ cup pearl barley

3 tablespoons extra virgin olive oil

5 large carrots, peeled, cut into thin rounds

1 pound fresh mushrooms, thinly sliced

1 onion, chopped

6 cups vegetable or chicken stock (see our recipes for stocks)

Salt and freshly ground pepper to taste

4 tablespoons fresh dill, finely chopped

2 tablespoons lemon juice, optional

1. In a medium soup pot, bring two cups water to a simmer.  Remove from heat, add barley and set aside.  Drain after 20 minutes.

2. In a Dutch oven, heat extra virgin olive oil.  Sauté carrots, mushrooms, and onion.  Add stock, barley and two tablespoons finely chopped dill.   Cover and reduce heat.  Simmer for 45 minutes. 

3.  Add remaining dill, salt and freshly ground pepper to taste, and lemon juice if desired.

Serves approx 6