Dried Mushroom Soup

Simmer mushrooms and vegetables til thoroughly done about an hour Cut mushrooms into thin strips and return to pot. Thicken soup with paste made of browned flour and butter, blend well and season to taste For Dried mushroom and Sour Cream Soup - Cook the same as Dried Mushroom Soup omitting the butter and browned flour. Instead of these add: 1/2 to 1 cup sour cream depending on taste 1 tbsp white flour 1/2 cup barley (cooked seperately) Combine barley, sour cream and flour, stir into the mushroom broth. Heat through till it bubbles up and serve.