Mushroom and Barley Soup
- 1 large onion diced
- 1 bay leaf, crumbled
- 3 tablespoons margarine (or butter, or oil)
- 250g mushrooms sliced
- 2 tablespoons flour (optional)
- 8 cups water
- 2/3 cup of pearl barley (cleaned and rinsed in colander)
- 1 stalk celery diced
- 1 carrot diced
- salt and pepper to taste
Saute onion and bay leaf till tender. Add mushrooms and saute until onions are golden.
Push vegetables aside and stir in flour until smooth.
Gradually stir in water. Add remaining ingredients and bring to boil.
Simmer of 1 1/2 – 2 hours. Enjoy!