Polish Barley Soup recipe

3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots. diced
1 turnip, diced
1 leek, chopped
1/2 c. celery, chopped
2/3 c. mushrooms, sliced
1 ts. salt
1/8 ts. pepper
4 Tb. sour cream

In a medium pot, simmer barley in 1-1/2 cups stock until tender; add butter gradually.
In a large pot, boil vegetables in remaining stock until tender.
Add cooked barley and seasonings.
when ready to serve, add sour cream.
Makes 6 servings.