{Hearty Barley and Mushroom Soup}

One of my husbands clients had a big convention on Diabetes awarness and prevention. We got invited to attend. Bobby Deen was the guest speaker and also made this soup for everyone. It was very delicious. It’s very healthy, and diabetic friendly. It’s very simple to make. Try it out!

1 oz dried porcini mushrooms
2 cups boiling water
1 Tbs olive oil
2 large portobella mushroom caps, chopped
1 large leek (white and green part only) sliced and rinsed well
2 ribs celery, chopped
1 carrot, chopped
1 (32oz) container chicken broth
3/4 cup pearl barley
2 Tbs fresh dill, chopped
6 Tbs plain greek yogurt

Place dried mushrooms in a small bowl. Pour the boiling water over the mushrooms; let sit until softened, about 15 minutes. Drain and coarsely chop. Reaserve 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 veggies 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 50-60 minutes. Stir in the dill.

Ladle soup into each serving bowl. Top with 1 Tbs yogurt.

I had to get a picture with Bobby Deen. I love his show and am a big Paula Deen fan!!

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