Cream of Mushroom Soup with Barley

Recipe from Eating Well

* 1/2 cup pearl barley

* 41/2 cups reduced-sodium chicken broth, or mushroom broth, divided

* 1 ounce dried porcini mushrooms

* 2 cups boiling water

* 2 teaspoons butter

* 1 tablespoon extra-virgin olive oil

* 1 cup minced shallots (about 4 medium)

* 8 cups sliced white mushrooms (about 20 ounces)

* 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 sherry (see Note)

* 1/2 cup reduced-fat sour cream

* 1/4 cup minced fresh chives Bring barley and 11/2 cups broth to a boil in a small saucepan over high heat.

Cover, reduce heat to low and simmer until tender, 30 to 35 minutes.

Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. 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 start 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, stirring, 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 soup has thickened, 18 to 22 minutes. Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives.

Serves 6