|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 (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.
|Serving Size||generous 1 cup|
|Sat Fat||0 g|
|Trans Fat||0 g|