Mushroom-Barley-Vegetable Soup

8 oz mushrooms, chopped
9 cups water, divided
4 veg boullion cubes, low sodium
1/2 cup pearl barley
3 medium baking potatoes cut in 1/2 inch dice
1 cup dry white wine
1 small onion coarsely chopped
1 stalk celery with leaves, halved
1 cup carrots, chopped
2 sprigs parsley
1 cup frozen peas
1/2 cup sour cream, divided
4 tsp fresh dill, chopped, divided

In a small pot, bring 2 cups of water to a boil, add 1 of the boullion cubes. Add barley, cover and simmer 45-50 minutes till barley is soft; check often that liquid has not cooked away. Let barley sit, covered, 5 min after cooking. When barley is about 20 minutes from completion, bring 7 cups water to boil with remainder of boullion cubes, and add mushrooms, potatoes, wine, onion, celery, carrots, parsley, and salt and pepper to taste. Simmer for about 20 minutes till veg are soft. Discard celery and parsley. Add cooked barley to soup and simmer another 10 minutes. Add peas and simmer 3 more minutes. Divide soup amont 4 deep soup bowls, about 1 1/2 cups each. Spoon 2 tbsp of sour cream and 1 tsp of dill into each bowl and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JANPHAMILTON.