A classic British dish is only appropriate for this week after the premier of Downton Abby on Sunday! (Seriously, what is Thomas up to?!) And if you watch the show, you know that’s not a spoiler…
British food is hearty, and often influenced by the exotic eastern flavors of India and China. This Cream of Barley Soup was famously served on the Titanic as it made it’s fateful journey across the Atlantic, and is often called Unsinkable Cream of Barley Soup. It’s quite unlike other barley soups I’ve had and the addition of sour cream and wine give it an excellent tangy undertone.
There are many ways to make it but here is how I made it recently, and it was delicious! Adapted from the Unofficial Downton Abbey Cookbook.
Ingredients
1/2 Cup Pearl Barley
4 1/2 Cups Chicken Broth
1 Tbsp Unsalted Butter
1 Tbsp Olive Oil
4 Medium Shallots, minced
4 Cups White Mushrooms. sliced
4 Stalks Celery, sliced
1 Tbsp Fresh Sage, minced
1 tsp Salt
1/2 tsp Fresh Ground Pepper
2 Tbsp All Purpose Flour
1 Cup Vermouth or Dry White Wine
1/4 Cup Heavy Cream
1/2 Cup Sour Cream
1/2 Cup Chives, minced
Directions
1. Heat 1 1/2 chicken broth and the barley in a small saucepan to a boil. Reduce heat and cover at a simmer for 30-35 minutes.
2. Over medium-high heat, in a large pot, heat the butter and olive oil together. Add the shallots and cook until soft, stirring frequently.
3. Add the mushrooms and brown. Recipe says about 10 minutes, however it took way less time than that when I did it. Just make sure they get browned evenly, I’d say 6-7 minutes.
4. Add celery, sage, salt and pepper, stirring regularly until all vegetables have softened. Again, recipe says about 5 minutes, took less time. I may have had the pot hotter or slightly under the amount of veggies. I still can’t imagine this step taking that long though. Just make sure they are cooked, but don’t over cook because they will continue to soften.
5. Sprinkle the flour over the veggies, be sure not to dump it all in at once or it will get clumpy and doughy. We don’t want that! Stir the flour in evenly, a little at a time. Once it’s fully incorporated, add the vermouth or white wine. I used a dry Pinot Grigio and it worked out splendidly!
6. After most of the alchohol has evaporated, add the remaining chicken broth and increase heat until soup is at a rolling boil.
7. Reduce heat and stir every five minutes until thickened. Recipe suggested about 25 minutes, and I stuck to this.
8. Add the barley, and cook until fully incorporated, stirring occasionally to make sure everything continues to cook evenly, about 6-7 minutes.
9. Mix in the sour cream and heavy cream, stirring until fully incorporated. I read another version of the recipe where someone added a little bit of the hot soup to the sour cream before adding it in, to get a more seamless flavor. I think I’d like to try this next time I make it!
10. To serve immediately, dust with chives and serve hot.
11. Recipe states that you can save in the refrigerator to serve the next day, having allowed all flavors to fully absorb into the barley. I would highly recommend this option. I had it the night of and it was delicious, but then I had it the day after and it was even better!
Enjoy!
Eat Well, Travel Well ~ Samantha