Ingredients

3 Tbsp. sour cream
2 med. potatoes
1 Tbsp. butter
Salt and pepper to taste
1/4 C. barley
6 C. water
1 sm. can mushrooms

Cooking Instructions

Boil barley in water for 1 hour or until barley is soft. Add cubed potatoes and boil until tender. Add butter and mushrooms with liquid. Before serving, take cup of hot soup and stir into the sour cream. Blend with remaining soup stock. Serves 6.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: