INGREDIENTS
2 cups
Carrots
1 cup
Celery
2 cups
Leeks
1 tsp
Marjoram, dry
4 oz
Mushrooms
2 cups
Onion
1 tbsp
Parsley, dry
4 cups
Yellow turnip
3 qt
Stock
1 cup
Pearl barley
1/2 tsp
Black pepper, freshly ground
1/2 cup
Butter or fat
1 tsp
Kosher salt
1
Rye bread
1
Sour cream