• 2 qts. meat stock
• 2 carrots, diced
• ⅓ cup mushrooms
• 1 stalk celery, chopped
• 4 tablespoon butter
• 2 potatoes, diced
• 6 ozs. pearl barley
• Salt and pepper
• Sour cream, optional

Wash the barley and cover with 1 cup meat stock. Bring to boiling point and simmer until tender. Add the butter gradually. In the remaining stock boil the vegetables and mushrooms. Then add the cooked barley and season with salt and pepper. Add a few tablespoons of sour cream, if you wish.