Name: Cream of Mushroom and Barley Soup
Yield: 4
Ingredients: 1/2 cup pearl barley; 4-1/2 cups reduced-sodium chicken broth, or mushroom broth, divided; 1 oz dried porcini mushrooms; 2 cups boiling water; 2 tsp butter; 1 tbsp extra-virgin olive oil; 1 cup minced shallots, (about 4 medium); 8 cups sliced white mushrooms, (about 20 oz); 2 stalks celery, finely chopped; 1 tbsp minced fresh sage, or 1 tsp dried; 1/2 tsp salt; 1/2 tsp freshly ground pepper; 2 tbsp all-purpose flour; 1 cup dry sherry (NOT “cooking” sherry), white wine, or dry vermouth; 1/2 cup reduced-fat sour cream; 1/4 cup minced fresh chives