5 cups chicken broth
A butter
1 tablespoon olive oil
1 cup pearl barley
3 / 4 teaspoon dried thyme
1 onion, chopped
1 bay leaf
1 pound mushrooms, sliced
2 minced garlic

2 tablespoons chopped fresh parsley

Preparation method

Bring chicken broth to a boil in a saucepan. Melt butter in large skillet over medium heat. Add onions and saute for 5 minutes. Add barley, thyme, bay leaf and 2 cups hot stock. Bring to boil and reduce heat to low and simmer until broth is almost absorbed, about 10 minutes. Pour remaining broth 1 / 2 cup at a time, stirring and allowing to plunge before adding more. This process takes approximately 50 minutes.

Meanwhile, heat the olive oil in large skillet. Saute mushrooms in hot oil until tender. Add garlic and cook for 3 minutes. Add barley mixture and parsley. Remove the bay leaf and serve.

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