A comforting and flavorful soup featuring mushrooms and barley, perfect for a cozy meal.
Heat olive oil and butter in a large stockpot over medium heat.
Using a mix of oil and butter prevents the butter from burning while adding flavor.
Add chopped onion, garlic, carrot, and celery to the pot and sauté until softened.
Cut the vegetables into uniform sizes for even cooking.
Pour in water, add diced potatoes, bay leaves, and barley, and bring to a boil.
Rinse the barley before adding to remove excess starch.
Reduce heat and simmer until barley and potatoes are tender, about 20 minutes.
Stir occasionally to prevent the barley from sticking to the pot.
In a frying pan, sauté sliced mushrooms until golden and add them to the soup.
Cook mushrooms in batches if necessary to avoid overcrowding the pan.
Season the soup with salt and pepper to taste, remove bay leaves, and stir in fresh dill.
Taste the soup before seasoning to adjust flavors accordingly.
Temper the sour cream with a ladle of hot soup, then stir it back into the pot.
Tempering prevents the sour cream from curdling when added to the hot soup.
Serve the soup hot, garnished with lemon zest.
Serve with crusty bread for a complete meal.
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