3 Tablespoons butter 1 large onion, diced 1 cup chopped carrots 1 cups diced celery 2 garlic cloves, minced 1 pound sliced mushrooms 3 quarts, chicken broth 1 teaspoon salt and freshly ground black pepper 1 cup uncooked pearl barley 2 Tablespoons fresh dill
In a large stock pot, melt butter. Add onions, carrots, celery and garlic. Sauté until tender but not browned. Add mushrooms and cook until soft. Add broth, salt, black pepper and dill. Simmer for 2 hours or until barley is tender. Just before serving add dill.
