This is a very warming, healthy soup for cold winter evenings.
3/4 cup pearl barley
6 cups water
6 bouillon cubes (beef or vegetable)
2 tablespoons margarine (safflower or canola)
3 stalks celery, sliced thin
1 large white onion, chopped fine
1 pound fresh mushrooms, sliced
2 carrots, chopped
1/2 teaspoon Caraway seed
2 tablespoons Chopped fresh dill
fat free Sour cream and fresh dill for garnish
Bring barley, water and bouillon cubes to boil in a soup pot. Let simmer on low while you prepare the vegetables. Thinly slice onion, mushrooms and celery. Chop carrot coarsely. Mince fresh dill. In a large heavy skillet, melt the margarine, add the vegetables and sauté over medium heat for 5-7 minutes until onions and mushrooms have softened. Add the vegetables to the barley and water, stir, cover and allow to simmer on low heat until the barley is very soft, about 50 minutes. Stir a few times to prevent sticking. If the soup seems too thick, add water. Taste soup and add salt if necessary.