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طريقه التحضير |
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Combine all but 1/2 c. broth into a large kettle. |
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Add dill weed, potato, carrot, and parsley flakes. Parboil. |
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Reduce heat to low and cover kettle. |
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Meanwhile, place butter in a skillet over medium heat to melt. |
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Add barley and sliced mushrooms. Allow to simmer for 1 to 2 minutes. |
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Add rest of broth and cook for 5 to 7 minutes, until mushrooms become tender. |
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Add barley mixture to mushrooms and cook for about 45 minutes more. |
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When barley is soft and tender, remove from heat. |
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Pour in serving plate and serve hot. |
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المقادير
