ingredients 1x2x3x
- ▢1 tablespoon butter
- ▢1 onion diced
- ▢1 carrot diced
- ▢1 rib celery chopped
- ▢8 ounces mushrooms sliced or 1 can mushrooms
- ▢6 cups beef broth or vegetable broth
- ▢⅔ cup pearl barley
- ▢1 bay leaf
- ▢1 ½ teaspoons Worcestershire sauce
- ▢1 teaspoon soy sauce
- ▢¼ teaspoon dried thyme leaves
instructions
- Cook onion, carrot and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook 5 minutes more.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat and simmer 30-35 minutes or until barley is tender.
- Discard bay leaf and serve.
notes
Leftovers should be stored in an airtight container in the fridge for up to 4 days.
Freeze in labeled ziptop bags for up to 4 months.