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    You are in: Home / Recipes / Cream of Barley and Dill Soup Recipe
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    Cream of Barley and Dill Soup

    Cream of Barley and Dill Soup. Photo by Rita~

    1/1 Photo of Cream of Barley and Dill Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    justcallmetoni's Note:

    Have lots of dill at the moment as the stores won't sell just one sprig. :-) That sent me looking for new recipes to use up my bounty. I just love barley in soups so this appealed to me.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water.
    2. 2
      Add the barley to the pot and cook for 1 minute, stirring frequently. Pour broth and 3 cups of water into the pot. Cover with lid and cook 10-15 minutes until the barley is tender. (Check the package instructions for suggested cooking time.).
    3. 3
      If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
    4. 4
      Pour barley and broth into a colander sitting in a larger bowl to collect liquid. Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender. Puree until smooth.
    5. 5
      Transfer the contents of the blender back to the pot. Add whole/unblended barley and shallots (and carrots if using) to the creamed mixture and stir until well mixed. Season with salt and pepper to taste.
    6. 6
      Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

    Ratings & Reviews:

    • on November 14, 2008

      45

      I loved this and it was very easy to make. Rather than pour into a blender I used my hand blender right in the pot and blended it until I felt it was the right consistency. I did feel I wanted it a touch thicker so I added a little cornstarch to thicken and it worked great. I will make this again, even if my 7 year old didn't care for it...oh, over the summer we grew dill. I saved it by chopping and freezing in an ice cube tray. I just popped a few ice cubes right in the soup as it cooked.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2007

      45

      Yummy soup, it's thick and rich tasting with the sour cream. I changed the dill Basil and that was dried. I used veggie broth and the optional carrots. I took the long way around and used pearl barley, not pre-cooked. It all turned out perfectly. It made a great dinner along side a small salad.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2006

      45

      I made this for PAC Fall 2006. You'd better like dill for this one! And I do. :) This was yummy. I used dried dill, onions instead of shallots, and added the carrots. I already had barley cooked so this went together in no time. This is a wonderful soup for fall! Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cream of Barley and Dill Soup

    Serving Size: 1 (386 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 188.5
     
    Calories from Fat 40
    21%
    Total Fat 4.5 g
    6%
    Saturated Fat 1.3 g
    6%
    Cholesterol 4.3 mg
    1%
    Sodium 813.5 mg
    33%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 6.0 g
    24%
    Sugars 0.3 g
    1%
    Protein 5.9 g
    11%

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