Ingredients

1 cup pearl barley
4 tablespoon becel
2 tablespoon canola oil
1 large onion; coarsely diced
1 tablespoon sugar
1 1/2 lb mushrooms; thinly sliced
6 large carrots; diced
1 oz dried mushrooms; * see note
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
8 cup chicken stock; or beef
6 tablespoon fresh dill; snipped
3 tablespoon lemon juice
1 cup nonfat sour cream
2 tablespoon fresh chives; snipped

Procedure

Place barley in a bowl and cover with simmering water for 30 mins. and drain. In a lage soup pot , heat butter and oil over med/high heat. Add the onion and saute for 5-6 mins. until translucent. Add the sugar and saute 2 mins. to carmelize slightly. Add the fresh mushrooms and carrots and sute 8-10 mins. longer, stirring until the mushrroms are slightly golden. Add the soaked dried mushrooms with their soaking liquid, the drained barley, salt, pepper and stock. Bring the mixture to a simmer, add 4 tablespoons of dill, partially cover the pot and simmer over med/low heat for 1 1/2 hours. Add the lemon juice, stir in the remaining dill and taste. Correct seasoning if needed. Simmer 5 mins. Ladle into deep soup bowls. Top each serving with a dollop of sour cream and a sprinkling of chives. Pass the pepper grinder.

NOTES : * soak dried mushrooms in warm water for 30 mins. then snip with scissors. Recipe by: The Easy Gourmet/Safeway
mushrooms,soupsands