We were one of the first to arrive and grabbed a seat right on the front row. There was nothing separating us from Bobby and the food, except the counter top. The perfect seats in my opinion :) The smells coming from the stove top were amazing. I was excited to taste his food too, how often do you get the opportunity to taste food made by a chef you find that inspiring!?! From the moment he walked in he was hilarious! Just kept us all laughing. The one request was that we ask lots of questions, questions about anything. Just as long as we didn't make him feel as if he was in an aquarium.
When his class came to an end, we got to meet him, take pictures, and taste his food (that was the best part really). He prepared a Hearty Barley and Mushroom Soup. I am not a mushroom fan, I never have been, but when in a situation like this I was not about to pass up the opportunity to taste it. I was surprised at how much I actually loved it! On the way home we stopped and picked up the ingredients so I could make it and share the recipe with you all.
We made this for our girls tonight, and paired it with some whole wheat dinner rolls (using my the recipe my friend Michele @ Sweet Luvin' in the Kitchen perfected), and key lime pie for dessert. I had to have a little taste of spring/summer in there. The soup, was just as delicious as Bobby had made. The best part about this soup was the 160 calories per serving, and it is hearty, filling, and delicious.
Hearty Barley and Mushroom Soup
Makes 6 servings
1 ounce dried porcini mushrooms
2 cups boiling water
1 tbsp olive oil
2 large portobello mushroom caps, chopped (6-7 ozs)
1 large leek (white and green part only), halved lengthwise, sliced, and rinsed well
2 ribs celery, chopped
1 carrot, chopped
1 32 oz container reduced-sodium chicken broth
3/4 cup pearl barley, rinsed
2 tbsp fresh dill, chopped
6 tbsp 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 min. Drain, reserving the soaking liquid, and coarsely chop.
Meanwhile, heat oil in a nonstick dutch oven over med-high heat. Add portobello mushrooms, leek, celery, and carrot. Cook, stirring often, until the vegetables become 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 barley is tender, 40-45 minutes. Stir in the dill.
Ladle soup into each of 6 serving bowls. TOp each serving with 1 tbsp yogurt, serve at once.
Nutritional info: Per serving (generous 1 cup): 160 calories, 3 g fat (0 g saturated, 0 g trans), 0 mg cholesterol, 400 mg sodium, 27 g carbohydrate, 6 g fiber, 8 g protein.
recipe adapted from Diabetes in a New Light
Our "version"turned out just like Bobby's. It was so filling, one serving filled you up. I can't wait to make this delicious soup over and over again.