Creamy mushroom barley soup

Name: Creamy mushroom barley soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 1/2 cup pearl barley; 4 1/2 cups mushroom broth or reduced-sodium chicken broth divided; 1 ounce dried porcini mushrooms; 2 cups boiling water; 2 teaspoons butter; 1 tablespoon extra-virgin olive; 1 cup minced shallots; 8 cups sliced white mushrooms; 2 stalks celery finely chopped; 1 tablespoon minced fresh sage or 1 teaspoon dried; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 2 tablespoons all-purpose flour; 1 cup dry-to-medium sherry; 1/2 cup reduced-fat sour cream; 1/4 cup minced fresh chives

vote now

Main Dish

Very Easy

55 min

Preparation

Preparation35 min

Cook time20 min

Combine barley and 1 1/2 cups broth in a small saucepan. Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.
Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8 to 10 minutes.
Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.
Add the soaking liquid and the remaining 3 cups broth, increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the celery is tender and the soup has thickened, 18 to 22 minutes.
Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes. Stir in sour cream until incorporated. Garnish with chives.