Low Fat Mushroom Barley Soup

Directions

Soak mushrooms in hot water for 20 to 30 minutes. Strain through a fine sieve. reserving the liquid. Chop the mushrooms and set aside.

In a sauce pan sauté the onion in butter until soft, add the chopped mushrooms, carrot, barley, reserved mushroom liquid, chicken stock and pepper. Cover and simmer for 1½ hours. Add potatoes and bay leaf. Cover and let simmer 30 minutes.

Discard the bay leaf and stir in the sour cream (eyeball it). Reheat soup but do not let it boil -- garnish with a pinch of dill weed before serving.