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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 1 12 tablespoons extra virgin olive oil
- 12 cup frozen chopped onions
- 12 cup frozen chopped green pepper
- 1 (8 ounce) packagepre-sliced fresh white mushrooms
- 1 teaspoon refrigerated bottled garlic
- 2 (14 ounce) cans low sodium vegetable broth
- 2 12 cups water
- 1 teaspoon dried crumbled thyme leaves
- salt & freshly ground black pepper, to taste
Method
- In a medium stockpot, heat oil over medium heat.
- Add onion and green pepper, cook, stirring, until softened and thawed, about 3 minutes.
- Add mushrooms and garlic and cook, stirring often, until mushrooms begin to release their liquids (about 3 minutes).
- Add broth, water, barley, thyme, salt and pepper.
- Reduce heat, cover, and simmer 45 minutes (or until barley is tender), stirring occasionally.
