Dill Mushroom Barley Soup

What better way to stave off winter's cold or enjoy the warmth of an evening meal spent with friends than a steaming bowl of delicate yet earthy soup?  Our friend K shared this recipe that she inherited some many years ago from another friend and it is delightfully simple but tastefully impressive. I would suggest that 1/2 c. of lentils (green or brown) would be an excellent protein addition to this soup, although apparently mushrooms are a great source of protein! Who knew?

 Dill Mushroom Barley Soup
2 Tbs olive oil
2 Tbs butter
3/4 - 1 c. barley
2 medium onions, finely chopped
2 cloves garlic, minced
2 medium/large carrots, finely chopped
400 g crimini mushrooms sliced (chantrelles would be lovely also)
6 c. vegetable broth
2 Tbs dried dill
1/2 tsp pepper
1 tsp salt
1/3 c. creme fraiche (or sour cream or yogurt or kefir yogurt)

1. Heat the olive oil and butter until melted over medium high heat. Add the onion and barley and saute for 5 minutes.
2. Add the mushrooms, garlic and carrots. Saute until the mushroom liquid has evaporated, about 5 minutes.
3. Add broth, dill, pepper, and salt. Bring to a boil. Reduce heat to low and simmer for about an hour.
4. Stir in the creme fraiche right before serving.

Photo to come.