Mushroom Barley Soup

4 cups canned low sodium beef broth or homemade beef stock
1 TBS Better Than Bullion Beef Flavor if broth is weak or using canned broth (optional)
1 large carrot, sliced into round pieces
2 stalks celery, diced
2 cups sliced mushrooms (1 box)
2 TBS lemon juice
2 TBS parsley, chopped
1/2 cup dry barley
1/4 tsp pepper
sour cream to top finished soup with

1. Heat broth to a boil in a large soup pot with vegetables. If using canned broth, a bit of Better than Bullion makes a huge flavor difference.
2. Add the mushrooms, barley, pepper and lemon juice. Bring to a boil, then simmer for 1 hour.
3. Take approximately 1/3 - 1/2 of the soup and put it into a bowl to cool. When cool, put it in the blender and puree. Add pureed mixture to the soup on the stove.
4. Serve with a dollop of sour cream and some hearty crusty bread.
~*~ From Mom ~*~