Pearl-Barley Puree Soup

Ingredients

• 2-3 funt beef or chicken
• 1 celery
• 1 parsley root
• 1 bunch greens
• 5 dried mushrooms
• 1 stakan pearl barley
• 2 egg yolks
• 1/2 stakan thick cream

Instructions

1. Boil and strain a beef or chicken bouillon with roots and greens; boil mushrooms separately.
2. Cook pearl barley as in No. 94, rub, and thin with bouillon and mushroom broth.
3. Add a yolk-cream liaison, heat very hot, and strain into the tureen.
4. Serve with croutons or mushroom pirozhki.