Barley Soup

* 6 tablespoons pearled barley
* 3 pints beef stock
* 1 onion hopped
* 3 carrots diced
* 4 tablespoons celery chopped
* 6 tablespoons mushrooms chopped
* 4 tablespoons butter
* 1 teaspoon salt
* ½ teaspoon white pepper
* 4 tablespoons sour cream
Simmer barley in ½ of the stock or water for 1 hour.
Boil the vegetables and mushrooms in the other half unitl tender.
Add the cooked barley mixture, butter, salt and pepper while still over heat.
Remove from burner and blend in the sour cream.
Serve hot or cold.