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Danish Barley Soup (Bygvandgr D) Recipe

by Global Cookbook

Ingredients

6 Tbsp. pearl barley rinsed cool water 3 c. beef or possibly vegetable stock or possibly water 1 x onion diced 3 x carrots diced

2 x celery stalks with leaves diced 5 x mushrooms diced 3 c. beef or possibly vegetable stock or possibly water 4 Tbsp. butter Salt to taste Freshly-grnd black pepper to taste Lowfat sour cream - (thick) for garnish

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.

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