David loves mushrooms. And barley controls blood sugar, lowers glucose levels, and reduces blood pressure. So, this recipe is easy, delicious, and healthy – and perfect for our family on a cold, wintry night. Here is how I prepare it.
Heat about ¼ cup of olive oil in a large soup pot and add 1 diced small onion, 1 diced stalk of celery and 1 diced large carrot. Cook for about 5 minutes until the onions are translucent then add 2 tablespoons of butter and 1 pound of sliced mushrooms. Cook for 4 or 5 minutes longer. Add 6 cups of chicken stock, scraping up any brown bits that collect on the bottom of the pot, and ¾ of a cup of pearl barley. Sprinkle with salt and pepper, bring to a boil, cover, reduce to a simmer and cook for 50 minutes or until the barley is tender. Ladle into bowls with optional toppings of parmesan cheese and/or chopped parsley.
And that is all there is. I hope you try it. Enjoy!