Cream of Barley and Dill Soup

Cream of Barley and Dill Soup created by Rita1652

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
Serves:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@justcallmetoni
Contributor
@justcallmetoni
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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.
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. 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.
    Reply
  5. Rita1652
    Cream of Barley and Dill Soup Created by Rita1652
    Reply
see 2 more icons / navigate / navigate-down
Advertisement