Por Serves 6
2 1/2 cups fresh mushrooms, sliced
1 cup onion, chopped
1 medium carrot, coarsely chopped
1 celery stalk, chopped
4 cloves garlic, minced
4 tablespoons fresh dill, chopped
1 (15-ounce) can red beans
1 (15-ounce) can white beans
1 (10-ounce) package whole kernel corn
2/3 cup medium pearl barley
1 (14 1/2 -ounce) can stewed tomatoes, undrained
6 cups chicken stock
Salt and freshly ground black pepper, to taste
Place the mushrooms, onion, carrot, celery, and garlic in a heavy saucepan. Add herbs, beans, corn, barley, and tomatoes. Stir. Pour chicken stock into pot and cover. Simmer gently for several hours.
When making stews and soups, the longer the fl avors are together, the better the dish will taste. Serve with hard crusted bread.