Bygvandgrød

Description
Barley Soup - Serves 6

Ingredients

 * 6 tablespoons pearled barley
 * 3 pints beef stock
 * 1 onion -- chopped
 * 3 carrots -- diced
 * 4 tablespoons celery -- chopped
 * 6 tablespoons mushrooms -- chopped
 * 4 tablespoons butter
 * 1 teaspoon salt
 * ½ teaspoon white pepper
 * 4 tablespoons sour cream

Directions

 * 1) Simmer barley in ½ of the stock or water for 1 hour.
 * 2) Boil the vegetables and mushrooms in the other half until tender.
 * 3) Add the cooked barley mixture, butter, salt and pepper to the vegetables while still over heat.
 * 4) Remove from burner and blend in the sour cream.
 * 5) Serve hot or cold.