Creamy mushroom barley soup

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Main Dish

4 servings

Very Easy

55 min

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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

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Preparation

• 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.

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