Austrian Green Bean Soup

3/4 lb. young green beans or one 10 oz. package frozen cut beans, thawed
6 T. butter
1 medium onion, finely chopped
1 garlic clove, minced
1/2 c. finely chopped celery
8 c. chicken stock
1/3 c. pearl barley
1/2 t. dried tarragon or 1 T. fresh tarragon
6 to 8 sliced fresh mushrooms or one 4 oz can drained
2 T. butter
2 T. flour
1/2 c. sour cream
1/4 c. chopped parsley, to garnish

If using fresh beans, trim the ends and line up on a cutting board a handful at a time. Chop with a heavy knife until the beans are the size of peas. If frozen, thaw and chop as above.

In a medium (4-quart) suacepan heat 6 T. butter until it foams, and add onion, garlic and celery. Cover and cook for 8 minutes. Add the chopped beans and continue to cook, covered, for an additional 10 minutes over medium-low heat.

Pour the stock into the saucepan with the vegetables. Add the barley and tarragon. Bring to a gentle boil, reduce heat to a simmer and cook for 30 minutes.

Meanwhile saute the musrhooms in 2 T. of butter in a medium skillet over medium heat for about 10 minutes. Set aside. When the soup has cooked for 30 minutes, transfer the mushrooms to the saucepan with a slotted spoon. Simmer for 15 more minutes and then remve from heat.

Whisk together the flour and sour cream. Beat 1 cup of hot soup gradually into the sour cream. While stirring slowly pour the sour cream mixture back into the saucepan.

Serve hot with a sprinkling of parsley.

Serves: 4-6

Source: The Complete Book of Soups and Stews, Bernard Clayton Jr., page 236-237

Prepared by: Lena for the November 2003 meeting