2 Teaspoons – salt, divided
1 ½ Cups – uncooked barley, pearl variety
2 Teaspoons – olive oil, divided
1 – medium onion (chopped)
5 – slices of Canadian style bacon, diced
2 – small carrots, diced
1 lb. – mushrooms, fresh, assorted wild varieties, sliced*
2 Teaspoons – garlic, minced
2 Tablespoons – thyme, fresh, chopped
2 Tablespoons – sage, fresh, chopped
¼ Teaspoon – black pepper, freshly ground
1 Cup – fat-free, reduced sodium chicken broth (optional)
2 Tablespoons – parsley, fresh, chopped
Bring 8 cups of water and ½ teaspoon of salt to a boil in a large saucepan. Add barley. Cover saucepan, reduce heat and simmer barley until tender, about 30 minutes, then drain.
Meanwhile, heat 1 teaspoon of oil in a large, nonstick stockpot over medium-high heat; add onion, bacon and carrots. Cook stirring often, until onion is lightly browned and almost tender, about 5 minutes. Add mushrooms and garlic; cook, stirring often, until all vegetables are tender, about 5 minutes more.
Stir in thyme, sage, pepper and remaining ½ teaspoon of salt and remaining 1 teaspoon of oil. Reduce heat to low; stir in broth to achieve desired consistency. Add cooked barley; toss to coat.
Remove from heat; transfer to a serving bowl and sprinkle with parsley.
* Types of mushrooms used: baby bella, oyster, and/or shiitake mushrooms.
By Kitchen Revival