Instructions: 1. BARLEY: If using regular barley, 3/4 cups (uncooked) will yield 3 cups cooked. Wash thoroughly. Cook barley in 4 cups of water seasoned with a vegetable flake salt substitute until tender (35 minutes). Drain and rinse with cold tap water. Set aside to drain thoroughly. Set aside in the refrigerator. (This can be made the day before.)

2. SOUP: Warm oil in a sprayed 3 to 4 quart sauce pan. Saute the onion with a pinch of salt and pepper until lightly brown (for maximum flavor) for about 4 minutes. Add the leek, carrots, turnip and celery. Stir to mix. Saute over moderate heat until the turnips appear translucent and the carrots begin to caramelize (about 5 minutes.) Increase the heat to high. Add the mushrooms and saute for 1 to 2 minutes.

3. Add the stock, slowly at first to deglaze the pan. Bring just to a boil. Cover. Reduce heat to simmer. Cook for until the carrots are tender (about 6 to 8 minutes).

4. Add drained barley and water to desired consistency (see tips). Season with dried herbs herb of choice. Correct the salt and pepper. Simmer until heated through (10 minutes). Serve garnished with sour cream or maggi

VARIATIONS:
* For more flavor, cook the barley in stock. Replace turnip with rutabaga.

* For a thicker soup, add barley with the cooking liquid.

* Vary the herbs: thyme, marjoram, chamomile and/or mint are indigenous to Poland.

* Add some or all of the barley to change the proportion of vegetable to grain.

Description: "turnip, leek, carrot, celery, mushrooms in a lamb or roasted vegetable stock"

Yield: 8 cups

NOTES : There is a fresh balance of vegetables and grain because the barley is cooked separately. Stock is important. Use a hearty stock, preferably home made the day before so that you can skim the fat. Try a hearty mushroom stock, roasted vegetable stock, or a meat stock (eg: lamb chop bones, Mirepoix, etc.; strained) The soup reheats well. Just dont prolong a boil. It would cloud the broth.

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