1 ounce dried mushrooms
1 1/2 cups hot water
2 tablespoons butter
1 small onion — minced
1/4 cup barley — fine
6 cups chicken broth, fat free
piece black pepper 2 small potato — peeled and diced
2 whole carrots — peeled and dices
dill weed sour cream, nonfat 1 whole bay leaf
Soak mushrooms in hot water for 20-30 minutes. Strain through a fine sieve — r eserving the liquid. Chop the mushrooms and set aside.
In a sauce pan saute the onion in butter unti soft, add the chopped mushrooms, carrot, barley, reserved mushroom liquid, chicken stock and pepper. Cover and s immer for 1 1/2 hours. Add potatoes and bay leaf. Cover and let simmer 30 minu tes. Discard the bay leaf and stir in the sour cream (e yeball it). reheat sop but do not let it boil — garnish with a pinch of dill w eed before serving.