Creamy Porcini-Barley Soup

Name: Creamy Porcini-Barley Soup
Yield: 4
Ingredients: 1/2 cup pearl barley; 4 1/2 cups mushroom broth or reduced-sodium chicken broth divided; 1 ounce dried porcini mushrooms; 2 cups boiling water; 2 teaspoons butter; 1 tablespoon extra-virgin olive; 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-to-medium sherry; 1/2 cup reduced-fat sour cream; 1/4 cup minced fresh chives

Creamy Porcini-Barley Soup was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/creamy-porcini-barley-soup-recipe-9693.aspx" target="_blank">www.cooking.com.</a>

"This grown-up version of creamy mushroom soup is rich with earthy porcini and white mushrooms and tender, nutty grains of barley. We stir in just a bit of reduced-fat sour cream at the end -- hold the heavy cream. Make Ahead Tip: Prepare soup through Step 4. Cover and refrigerate the soup and cooked barley separately for up to 3 days. To serve, combine (Step 5) and reheat...."

INGREDIENTS

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1/2 cup pearl barley

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4 1/2 cups mushroom broth or reduced-sodium chicken broth divided

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1 ounce dried porcini mushrooms

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2 cups boiling water

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2 teaspoons butter

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1 tablespoon extra-virgin olive

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1 cup minced shallots (about 4 medium)

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8 cups sliced white mushrooms (about 20 ounces)

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2 stalks celery finely chopped

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1 tablespoon minced fresh sage or 1 teaspoon dried

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1/2 teaspoon salt

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1/2 teaspoon freshly ground pepper

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2 tablespoons all-purpose flour

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1 cup dry-to-medium sherry

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1/2 cup reduced-fat sour cream

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1/4 cup minced fresh chives

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