Mushroom Barley Soup
(Pilzsuppe mit Gerste)

Ingredients:

1 lb large Portabella Mushrooms cut into chunks
1 cup Barley
4 cups Chicken Stock
1 / 4 cup heavy cream or sour cream

Garnish:
2 hard boiled eggs
2 tablespoons chopped chives.

Directions:
1. Simmer the barley in the stock for 30 minutes.

2. Add the large chunks of portabella mushroom and simmer for another 30 minutes.
Reserve a few chunks of the mushroom for garnish.

3. when the barley is very tender , puree with immersion blender , blender or food processor.

4. Add the cream or sour cream, more if you like a thinner texture. You can also add a bit of water instead.

5. Top with Siced hard boiled egg and snipped chives