Ingredients:
1 cup shallots, chopped
2 teaspoons oil
1 teaspoon salt, or to taste
3/4 cup quick-cooking barley
1 3/4 cups fat-free chicken broth or vegetable broth
3 cups water
1 carrot, sliced into thin coins (optional)
1 tablespoon water (for thinning if needed)
3 tablespoons low-fat sour cream
1/8 teaspoon white pepper
3 tablespoons chopped fresh dill
Directions:
In a large saucepan or stockpot over medium heat, sauté the chopped shallots in oil for about 5 minutes until they are softened and beginning to brown. If the shallots start to dry out, add a tablespoon of water to keep them from sticking.
Add the quick-cooking barley and sauté for about 1 minute, stirring constantly. Pour in the broth and 3 cups of water. Cover the pot and simmer for 10–15 minutes, or until the barley is tender; follow package directions if they differ.
If you are using carrot coins, cook them separately in boiling water for about 5 minutes until tender but still firm, then drain.
When the barley is cooked, pour the mixture through a colander set over a bowl to collect the cooking liquid. Reserve all the liquid. Place half of the barley and shallots, along with all the collected liquid and 2 tablespoons of the sour cream, into a blender. Purée until smooth and creamy.
Return the puréed mixture to the pot. Add the remaining whole barley and shallots (and the cooked carrots if using) to the creamed base and stir until well combined. Season with salt and white pepper to taste.
Ladle the soup into serving bowls. Thin the remaining tablespoon of sour cream with the reserved tablespoon of water, stir until smooth, and drizzle a little over each bowl. Finish with a sprinkle of fresh chopped dill.
Servings: 4
Preparation time: 20 minutes
Total time: 30 minutes