Original recipe @Two Peas & Their Pod
1 cup barley
1 tablespoon olive oil
1 large yellow onion, chopped or 1/2 bag of frozen pearl onions
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 package of white button mushrooms, sliced
3 1/2 cans low sodium stock (at least 6 cups)
2 bay leaves
2 tablespoons fresh parsley, minced
Salt and pepper, to taste
1) First, prepare your barley. Follow package directions, OR in a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 40 minutes, or until the barley is tender. Drain well. You can cook your barley the night before.
2) Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they, too, are soft. Add your stock, water, bay leaves, and fresh parsley. Simmer for about 10 minutes. Stir in the cooked barley and cook all together for 15 minutes or so.
3) Remove the bay leaves before serving, Add salt and pepper to taste. YUM!!!
NOTE: This is fine as a vegetarian entree, but you could always add some slicked smoked sausage or cubed ham if you prefer the meat. Chopped spinach would also be a nice addition.