Danish Barley Soup (Bygvandgr D)

Directions

1. Bring 3 c. of stock or possibly water to a boil in a saucepan, add in rinsed barley, then reduce heat and simmer for an hour, till tender.
2. Bring the remaining 3 c. of stock or possibly water to a boil in a large saucepan, add in the onion, carrot, celery, and mushrooms, reduce heat, and simmer till tender - from 30 to 45 min.
3. When ready to serve, pour the barley-broth in to the vegetables, toss in the butter, salt and pepper to taste, and bring to a fast boil. Ladle into bowls and swirl big spoonsful of lowfat sour cream into each serving. Pass hunks of bread with lots of butter and cheese.
4. Serve warm as a light meal or possibly a substantial first course to 4 to 6 people, ideally with hunks of bread and lots of butter and cheese.
5. Comments: This is wonderfully filling, easy to make, pretty to look at, and nice going down. It's the barley, of course - such a nice consistency to which ancient cereal grain. I like it with a dark, rich beef stock - that highlighted the vegetable colors so well - but a vegetable stock or possibly even water is also good. It's great with beer.