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1
In a soup pot on med heat, melt 1 stick of butter and add celery and onions to sweat until translucent. (I use the food processor for my onions because I don't actually want the onion pieces -- I pulse it until it's a rough puree (just past finely chopped).
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2
Add in the barley (I didn't use quick barley, but I'm sure you could). Stir a few minutes.
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3
Add in all of your mushrooms and cook until the mushrooms have gotten dark and given up a lot of their liquid.
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4
Add in the chicken broth.
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5
Add the soy sauce and taste. If it's not salty enough, add soy sauce 1 tsp at a time until you like it. (A little goes a long way. Taste soup before and after adding the soy -- you won't believe the difference!).
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6
Simmer on stove until barley has totally expanded. I think the soup may even be better the next day, but it's certainly a quick soup that could be made and served within 45 minutes. Probably less if you use Quick Barley.
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7
Add black pepper to taste and tweak with more soy, as needed.
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8
Sour cream and dill are a great garnish, but not necessary.
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9
Prep and cooking time are estimates, but it shouldn't take longer than that.
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10
Soup can thicken a lot overnight to almost a stew like consistency. I usually add more broth (or water) and check soy and pepper before serving.
