Petrina Tinslay
Hands-On Time
35 Mins minutes
Total Time
40 Mins minutes
Yield
Serves 4

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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.

Ratings & Reviews

/5
Reviews
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