olive oil
1-2 cloves garlic, chopped
1 medium onion, diced
2 medium carrots, peeled and diced
3/4 cup barley
2 tablespoons all-purpose flour
12 ounces mushrooms, stems removed and cut into 1/4-inch-thick slices
4 cups low-sodium vegetable broth
2 medium carrots, peeled and diced
3/4 cup barley
2 tablespoons all-purpose flour
12 ounces mushrooms, stems removed and cut into 1/4-inch-thick slices
4 cups low-sodium vegetable broth
salt and pepper
What you do
1. Heat the oil over medium heat. Add in the garlic, onions and carrots. Cook, stirring often, until the vegetables are soft and tender, about 8 minutes.
What you do
1. Heat the oil over medium heat. Add in the garlic, onions and carrots. Cook, stirring often, until the vegetables are soft and tender, about 8 minutes.
2. Add the barley and stir, until lightly toasted, about 3 minutes.
3. Add the flour, stir so it coats the barley and vegetables, and cook for 2 minutes.
4. Pour in the vegetable broth and mushrooms. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes.
I only had 4 cups of veggie broth, so mine has the consistency of risotto. Add in up to six cups total of broth for a more soup-like consistency.