CREAM OF BARLEY AND DILL SOUP

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Cream of Barley and Dill Soup image

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.

Provided by justcallmetoni

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup shallot, chopped
2 teaspoons oil
1 teaspoon salt
3/4 cup quick-cooking barley
1 3/4 cups fat free chicken broth or 1 3/4 cups vegetable broth
3 cups water
1 carrot, sliced into thin coins (optional)
1 tablespoon water
3 tablespoons low-fat sour cream
1/8 teaspoon white pepper
3 tablespoons chopped fresh dill

Steps:

  • 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.

Nutrition Facts : Calories 188.5, Fat 4.5, SaturatedFat 1.4, Cholesterol 4.4, Sodium 813.5, Carbohydrate 32.7, Fiber 6, Sugar 0.4, Protein 5.9

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