Hearty barley and mushroom soup recipe | NovoCare® Diabetes Education

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