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.
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