BARLEY SOUP

2 quarts beef stock

2 carrots, diced

1 stalks celery, chopped

2 potatoes, diced

1 turnip, diced

6 ounces pearl barley

4 mushrooms, sliced

4 tablespoon butter

1 teaspoon of salt, if desired

¼ teaspoon freshly ground black

½ cup sour cream, optional

Wash the barley and cover with 1 cup beef stock. Bring to boiling point and simmer until tender, about ?? minutes. Add butter gradually.

In the remaining stock boil the vegetables and mushrooms, about ?? minutes. Then add the cooked barley and season with salt and pepper.

Serve hot in heated bowls. Swirl a few tablespoons of sour cream in each serving. Also, pass additional sour cream.

Makes ? servings.

Comments: This cookbook was published in 1948.