Thick Barley Soup

Description

3 Tbls. butter
1/2 cup medium barley
1 large onion, minced
1 celery stalk, minced
1 large carrot, minced
1 Tbls. flour
8 cups hot chicken or beef bouillon
salt + pepper
1 cup light or heavy cream
1/4 cup minced dill

Heat the butter in a large heavy saucepan or
soup kettle. Add the barley, onion, celery +
carrot. Cook over medium heat, stirring constantly,
for about 5 minutes, or until barley is golden +
vegetables are getting soft.

Stir in the flour + cook for 1 min. more. Stir
in the hot bouillon. Simmer, covered, over low heat
for about 30 mins. or until barley is tender.
Season with salt + pepper.

Just before serving, stir in cream + heat through
but do not boil. Sprinkle with minced dill.

6 servings