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Hearty barley and mushroom soup

Hearty barley and mushroom soup


1 ounce dried porcini mushroom
2 cups boiling water           
1 tablespoon olive oil
2 large portobello mushroom caps, chopped (6 – 7 ounces)
1 large leek (white and green part only), halved lengthwise, sliced, and rinsed well
2 ribs celery, chopped
1 carrot, chopped
1 (32‑ounce) container reduced-sodium chicken broth
3/4 cup pearl barley, rinsed
2 tablespoons fresh dill, chopped
6 tablespoons plain fat-free Greek yogurt


Place dried mushrooms in a small bowl. Pour the boiling water over the mushrooms; let stand until softened, about 15 minutes. Drain and coarsely chop. Reserve the soaking liquid.

Meanwhile, heat oil in a nonstick Dutch oven over medium-high heat. Add portobello mushrooms, leek, celery, and carrot. Cook, stirring often, until the vegetables become very tender, 8 – 10 minutes. Add broth, barley, and soaked mushrooms with their reserved soaking liquid; bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 45 – 50 minutes. Stir in the dill.

Ladle soup into each of 6 serving bowls. Top each serving with 1 tablespoon yogurt. Serve at once.



15 minutes

Prep Time

1 hour

Cook Time

Nutrition facts

Serving Size generous 1 cup
Calories 160        
Fat 3 g
Sat Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 400 mg
Carbohydrate 27 g
Fiber 6 g
Protein 8 g

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