Mushroom and Barley Soup

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tablespoons canola oil
 * 2 tablespoons unsalted butter
 * ½ cup pearl barley
 * 2 medium white onions thinly sliced
 * ½ pound mushrooms thinly sliced
 * 8 cups chicken stock
 * 1 large carrot thinly sliced
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * ⅓ cup sour cream
 * 2 tablespoons freshly minced parsley

Directions

 * 1) Heat oil and butter in large soup kettle then add barley and onions and cook over medium heat stirring constantly for 5 minutes then add mushrooms and cook for 5 minutes longer or until the mushroom liquid has evaporated.
 * 2) Add chicken stock, carrot, salt and pepper then bring to boiling point and skim.
 * 3) Reduce heat to low and simmer covered for 1 hour stirring frequently then remove from heat and stir in sour cream and sprinkle with parsley before serving.