Active Time

　　20 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

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.