Rating: 3.5 stars
188 Ratings
  • 5 star values: 55
  • 4 star values: 27
  • 3 star values: 44
  • 2 star values: 45
  • 1 star values: 17
Kate Merker


Credit: Petrina Tinslay

Recipe Summary test

35 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • In a medium-size pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 35 minutes.

  • Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook until the onions have softened, 5 to 7 minutes.

  • Add the carrot and celery and cook, covered, for 6 minutes more.

  • Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes.

  • Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes.

  • Stir in the cooked barley; remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.

Nutrition Facts

calcium 58.1mg; 320 calories; calories from fat 24%; carbohydrates 50g; fat 8.5g; fiber 11.3g; iron 3.3mg; protein 17mg; saturated fat 1.5g; sodium 271.5mg.