To begin, saute the veggies in the oil and butter until carrots are almost tender.
Always salt as you go along and then adjust the salt at the end.
Don’t wait til the very end to add salt or your dish will lack a depth of flavor.
Add garlic after the veggies have cooked about 5 minutes.
Then add chicken stock, pumpkin, chicken, barley and all the spices.
Cook at medium to high heat for about 45 minutes to an hour or until barley is tender.
Turn heat down to simmer. Add sour cream or yogurt and whisk so that no lumps remain and then add cream.
Taste and reseason. I had to add more honey to balance the heat of the chipotles but DON’T leave out the chipotles. The smokey flavor makes the soup. It just wouldn’t be the same without them! Enjoy!