Cream Of Barley With Dill Soup

• 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

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

shallots, unsalted butter, salt, barley, chicken broth, water, sour cream, white pepper, dill

Taken from www.epicurious.com/recipes/food/views/cream-of-barley-with-dill-soup-231642 (may not work)