Pokhlyobka Mushroom and Barley Soup

1 lb Mushrooms freshly sliced
1/2 c Raw pearl barley
6 tb Butter
1 ts Salt
2 ea Carrots sliced thinly
2 ea Bay leaves
1 tb Lemon juice fresh squeezed
2 ea Onions chopped
6 c Rich beef stock w/marrow
1 ea Potato large cubed 1/2"
Black pepper frshly ground
1 tb Dill freshly snipped
6 tb Sour cream

Put 2 tablesponns of butter into a large stock pot then add the onions & garlic. Saute the onions & garlic in 2 tablespoons of butter until they are soft. Add the stock, the corrots, bay leaves, and the potatos. Stir then add the salt, pepper, dill, & barley. Bring tio aboil, reduece heat and simmer for 1 hour. Saute the mushrooms in the remianing butter for 3-4 minutes then add to the pot. Simmer for 10 minutes. Add the lemon juice just before serving and put 1 tablespoon of sour cream into each bowl of soup as you serve it.

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