Skip to main content
Epicurious
Gourmet

Cream of Barley with Dill Soup

2.5

(3)

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 to 6 servings

Ingredients

2 large shallots, chopped (1 cup)
3 tablespoons unsalted butter
1 teaspoon salt
3/4 cup quick-cooking barley
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3 cups plus 1 tablespoon water
3 tablespoons sour cream
1/8 teaspoon white pepper
2 tablespoons chopped fresh dill

Preparation

  1. Step 1

    Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add barley and cook, stirring frequently, 1 minute. Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes.

    Step 2

    Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture. Transfer broth and remaining barley mixture to a blender, then add 2 tablespoons sour cream and blend until very smooth (use caution when blending hot liquids). Return soup to saucepan, then stir in white pepper, remaining 1/2 teaspoon salt, and remaining barley mixture.

    Step 3

    Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

TagsSoupSoup/StewEnglishBritishEuropeanBarleyRice & GrainsDillHerbs & SpicesStarterMainDinnerNut FreeQuickEasyBlenderGourmet
Read More
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.