Bohemian Breakfast

Mushroom and Barley Soup

2 Tbs. butter
½ lb. fresh mushrooms, sliced
½ c. onion, diced
½ c. celery, diced
½ c. carrot, diced
1 Tbs. flour
3 cups beef stock
½ c. pearled barley
Flat-leaf parsley

In a 3-quart sauce pan melt butter over medium heat and add onion; cook for 4-5 minutes. Add celery, carrots and mushrooms and continue to cook for about 10 minutes. Stir in the flour and add the stock. Add barley, cover and simmer for about an hour. Ladle into bowls and garnish with the parsley. Serve with warm rye bread. Dobrou chut!

Photography by Courtney A. Liska