Recipe from C&F Food Inc.
3/4 cup Pearl Barley (washed and rinsed)
4 teaspoon sour cream
1 large onion, chopped
8 cups soup stock
1/2 cup butter
1 small carrots, diced
1 small turnip, diced
1 medium leek, chopped
1/2 cup celery, chopped
2/3 cup mushrooms (porcini or anykind)
1 teaspoon salt
1/4 teaspoon pepper
Simmer barley in 2 cups of stock until tender. Add butter gradually. Add chopped vegetables and the remaining stocks. Bring to a boil until vegetables are tender. Season to taste. Add a dollop of sour cream when ready to serve.
* I DIDN'T HAVE BEEF STOCK SO I USED BEEF BOUILLON
Cook the sausages together with the onions. Saute onions until caramelized.
Serve on a submarine rolls
