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Barley and Mushroom Soup

1/4 lb. coarse barley
1/8 lb. dried mushrooms
1 1/2 qts. water
1/2 pt. sour cream

Wash mushrooms thoroughly. Let soak 1 hour in cold water to cover. Add rinse barley. Pour on 1 1/2 quarts water. Salt to taste. Bring to boil, then simmer briskly until barley is soft. Remove mushrooms, cut in fine pieces, replace in soup. Remove soup from heat, and stir in sour cream gradually.

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