A hearty and creamy soup featuring barley and mushrooms, perfect for a comforting meal.
Melt the butter in a soup pot over medium heat.
Use unsalted butter to control the saltiness of the soup.
Add the chopped onion and celery to the pot and sauté until softened.
Chop the vegetables finely for a smoother texture.
Stir in the barley and cook for a few minutes to toast it slightly.
Toasting the barley enhances its nutty flavor.
Add the mushrooms to the pot and cook until they release their liquid.
Use a mix of mushroom varieties for a richer flavor.
Pour in the vegetable broth and bring to a simmer.
Ensure the broth is warm to maintain the cooking temperature.
Stir in the soy sauce and black pepper, adjusting to taste.
Add soy sauce gradually to avoid over-salting.
Simmer the soup until the barley is tender.
Stir occasionally to prevent the barley from sticking to the pot.
Serve the soup hot, garnished with a dollop of sour cream and a sprig of dill.
Serve with crusty bread for a complete meal.
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