This week, Chef is Mary Kravec from Hunt Hill Farm in New Milford shows Tina Redwine how to make Russian style Cream of Tomato Barley Soup 

Serves 4-6

3 t butter 
2 carrots, peeled and chopped small
1 large stalk celery, chopped small
1 medium onion, chopped small
2 cloves garlic, minced
8 cremini mushooms, diced 

1- 28 ounce can crushed tomatoes
1-28 ounce can diced tomatoes in sauce
Vegetable or chicken stock to thin out
1 ½ c cooked barley
Fresh dill and parsley to taste
½ c heavy cream (optional)
Dollop of sour cream and more dill for garnish 
Salt and pepper to taste  

In a soup pot, melt butter and sweat the vegetables and garlic until soft and cooked through. Add the tomatoes and thin with stock as needed.

Simmer until thickened, about 25 minutes. 
Add the barley and cream and simmer a few minutes to combine and meld the flavors.
Add herbs.  Serve with a dollop of sour cream if desired and some fresh herbs and crusty bread. 

44 Upland Rd
New Milford, Connecticut
(860) 355-0300
info@hunthillfarm.org