Danish Barley Soup
(Bygvandgrød)

6 tablespoons pearl barley, rinsed in cold water
3 cups beef or vegetable stock, or water
1 onion, diced
3 carrots, diced
2 stalks celery with leaves, diced
5 mushrooms, diced
3 cups beef or vegetable stock, or water
4 tablespoons butter
salt and pepper
Garnish: thick sour cream

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 30-45 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.