3/4 cup pearl barley
6 cups water or vegetable juice
1 onion or 2 leeks, cut fine
1 carrot, grated
1 small turnip, grated, or 1/2 cup dried or fresh mushrooms
1 stalk celery, finely diced
4 tablespoons butter
Sour cream (for thickening and topping)
Cook barley over moderate heat in half of the vegetable juice or stock.
When tender, add remaining ingredients and remaining liquid.
Season to taste with salt and pepper and cook 15 to 20 minutes or until vegetables are tender.
When ready to serve, thicken with sour cream and top with a little sour cream.
Garnish with minced parsley.