Cream of Barley and Dill Soup

Submitted by justcallmetoni

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 236.59 ml shallot, chopped
• 9.85 ml oil
• 4.92 ml salt
• 177.44 ml quick-cooking barley
• 414.03 ml fat free chicken broth or 414.03 ml vegetable broth
• 709.77 ml water
• 1 carrot, sliced into thin coins (optional)
• 14.79 ml water
• 44.37 ml low-fat sour cream
• 0.61 ml white pepper
• 44.37 ml chopped fresh dill

directions

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. 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. If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
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. 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. Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

Reviews

[Ilysse]

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.

 

[Annacia]

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.

 

[dicentra]

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.

 

[Cinnamon1025]

Very good soup. Next time I would use less sour cream, as I found it a bit overpowering. I added some cooked ham and used dried dill.

 

[Rita1652]

I just love barley! this is a very simple quick soup! I skipped the sour cream and used dried dill!