Ingredients:
2tablespoons olive oil
1pound mushrooms, sliced
4cups carrots, chopped
2cloves garlic, sliced
2sprigs fresh thyme
kosher salt and black pepper
6cups low-sodium vegetable broth
3/4cup pearl barley
1tablespoon chopped flat-leaf parsley
Method:
Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.
2tablespoons olive oil
1pound mushrooms, sliced
4cups carrots, chopped
2cloves garlic, sliced
2sprigs fresh thyme
kosher salt and black pepper
6cups low-sodium vegetable broth
3/4cup pearl barley
1tablespoon chopped flat-leaf parsley
Method:
Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.
