Danish Barley Soup - {Bygvandgrød}

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Danish Barley Soup - {Bygvandgrød}

 

6 tablespoons pearl barley, rinsed cold water

3 cups vegetable stock or water

1 onion, diced

3 carrots, diced

2 celery stalks with leaves, diced

5 mushrooms, diced

3 cups vegetable stock or water

4 tablespoons butter

salt to taste

freshly ground black pepper to taste

Sour cream, for garnish

 

Bring 3 cups of stock or water to a boil in a saucepan, add rinsed barley, then

reduce heat and simmer for an hour, until tender.

Bring the remaining 3 cups of stock or water to a boil in a large saucepan, add

the onion, carrot, celery, and mushrooms, reduce heat, and simmer until tender

-- from 30 to 45 minutes.

When ready to serve, pour the barley-broth in to the vegetables, toss in the

butter, salt and pepper to taste, and bring to a fast boil. Ladle into bowls and

swirl big spoonsful of sour cream into each serving. Pass hunks of bread with

lots of butter and cheese.

Serves 4 to 6.