Estonian Mushroom Barley Soup

Ingredients

• 1 tbsp butter or olive oil
• 1/2 small onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup mushrooms, sliced
• 1/3 cup pearl barley
• 3 cups vegetable stock
• 1 bay leaf
• 1 tsp dried thyme
• 2 tbsp chopped dill
• 2 tbsp sour cream, optional
• Salt and black pepper

Steps

1. Warm butter in a saucepan and cook onion, carrot and celery until softened.
2. Add mushrooms and cook until browned and their moisture has evaporated.
3. Stir in barley, thyme and stock with the bay leaf.
4. Simmer gently until barley is tender, 25 to 30 minutes.
5. Remove bay leaf and season with salt and pepper.
6. Ladle into bowls and finish with dill and optional sour cream.

Allergen note: Contains gluten and dairy. Check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.