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Pokhlyobka Mushroom & Barley Soup

6 Servings
1 lb mushrooms freshly,Sliced
1/2 c raw pearl barley
6 T butter
1 t salt
2 carrots thinly,Sliced
2 bay leaves
1 T lemon juice fresh squeezed
2 onions,Chopped
6 c rich beef stock w/marrow
1 potato large 1/2,Cubed
1 black pepper,Freshly Ground
1 T dill freshly,Snipped
6 T sour cream

Put 2 tablespoons of butter into a large stock pot then add the onions & garlic. Saute the onions & garlic in 2 tablespoons of butter until they are soft. Add the stock, the carrots, bay leaves, and the potatoes. Stir then add the salt, pepper, dill, & barley. Bring it to a boil, reduce heat and simmer for 1 hour. Saute the mushrooms in the remaining butter for 3-4 minutes then add to the pot. Simmer for 10 minutes. Add the lemon juice just before serving and put 1 tablespoon of sour cream into each bowl of soup as you serve it.

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