This is a wonderful tasty, hearty dish that can be made as a soup or stew, depending on how much broth is used.
|1 tablespoon Ellyndale Organics™ Extra Virgin Olive Oil*|
|1 small onion, finely chopped |
|1 clove garlic, thinly sliced |
|1 lb. fresh mushrooms, cut in chunks |
|2 – 3 carrots, coarsely chopped |
|1 cup of barley (uncooked) |
|4 cups chicken or vegetable broth (four cups of broth will make a stew; about six cups will make a hardy soup) |
- Saute onions, garlic, mushrooms and carrots in pot for approximately 15 minutes on low heat until carrots and mushrooms are soft.
- Add barley and 4 to 6 cups chicken or vegetable broth, depending on whether you want a stew or soup.
- Bring to a boil, turn heat to low and cook for one hour, 15 minutes until barley is soft.
*NOW items available at your local health food store