EATING
Hearty barley and mushroom soup
Hearty barley and mushroom soup
Ingredients
| 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 |
Directions
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.
6
Servings
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 |
