steamboatwillie33 has added a photo to the pool:
This sure hits the spot during these cold winter days!
1 cup barley
1 TBS olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 (16 oz) package of button mushrooms, sliced
3 (15 ounce) cans low sodium vegetable broth
1 cup water
2 bay leaves
2 TBS fresh thyme, minced
Salt and pepper, to taste
DIRECTIONS:
In a medium sauce pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. This can be made the night before.
Heat the olive oil in a large pot over medium heat. Add the onion , garlic ,carrots, celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
Remove bay leaves before serving. Add salt and pepper to taste. Enjoy !
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