INGREDIENTS
20 oz
sliced white mushrooms, white
2
stalks Celery
1/4 cup
Chives, fresh
1 oz
Porcini mushrooms, dried
1 tbsp
Sage, fresh
1 cup
Shallots
4 1/2 cups
Chicken broth, reduced-sodium
1/2 cup
Pearl barley
2 tbsp
All-purpose flour
1/2 tsp
Pepper, freshly ground
1/2 tsp
Salt
1 tbsp
Olive oil, extra-virgin
2 tsp
Butter
1/2 cup
Sour cream, reduced-fat
1 cup
Sherry, dry
2 cups
Water