Bygvandgrød

Description
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
Simmer Barley in ½ of the stock or water for 1 hour. Boil the vegetables and Mushrooms in the other half until tender. Add the cooked Barley mixture, butter, salt and pepper to the vegetables while still over heat. Remove from burner and blend in the sour cream.

Serve hot or cold.