Ingredients
8-10 Cups chicken or vegetable broth
1 cup pearl barley, sorted and rinsed (about ½ pound)
1 package (10 ounces) fresh mushrooms, such as cremini, rinsed and thinly sliced
1 cup dried mushrooms (porcini if possible) soaked in warm water to cover to soften, liquid reserved.
2 carrots, peeled and cut into ¼ inch dice
2 celery stalks, cut into ¼ inch dice
1 yellow onion, cut into ¼ inch dice
1 tablespoon fresh thyme
2 bay leaves
1 tablespoon tomato paste
Salt and black pepper to taste
2 tablespoons minced fresh parsley
Very easy -
Combine – Broth, barley, mushrooms, reserved mushroom liquid (taking care to discard any grit) carrots, celery, onion, thyme, bay leaves, tomato paste, salt and pepper in a pan for a slow cook (sometimes I cook in CROCK-POT – High 3-4 Hours)
Cover and cook until barley and vegetable are tender. Add hot broth if needed during cooking.
Garnish with parsley…serve on top of white rice…. you will love it….
B’teavon !