Ingredients
1 cup boiling water
1 tablespoon olive or vegetable oil
1 cup sliced fresh mushrooms
1
3 cup finely chopped carrot1 medium (1 cup) leek, halved lengthwise, sliced 1/4-inch
1
2 teaspoon finely chopped fresh garlic1
2 cup uncooked barley3 (14.5-ounce) cans low-sodium chicken broth
2 large sprigs fresh dill, if desired
2 tablespoons chopped fresh dill
1
4 teaspoon salt1
4 teaspoon pepper*Use porcini, morel, chanterelle or oyster mushrooms. Avoid shiitake as they take longer to rehydrate. **Substitute 2 teaspoons dried dill weed.