Krupnik (Mushroom & Barley Soup)
� c. Barley
6 c. Beef Stock
1 � tsp Butter
2-3 Potatoes, medium, diced
1 Carrot, large, diced
6 Mushrooms, dried, cut into strips
� c. Green Beans
Salt/Pepper to taste
1 tablespoon chopped parsley or dill
Soak mushrooms in hot water.
Cook barley in water in separate pot, adding a little stock to keep grains separate. Stir in butter and set aside.
Add potatoes, carrot, mushrooms/liquid, and beans to stock pot. Add enough beef stock to cover and cook until all are tender. Add salt and pepper. Add cooked barley and sprinkle with parsley and/or dill.
Add sour cream if desired when serving