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Pdf3 tablespoons extra virgin olive oil
1 onion, chopped fine
1 pound cremini mushrooms, stemmed and quartered
1 pound portobello mushrooms, stemmed and cut into
¼-inch pieces
¾ teaspoon table salt, divided
2 carrots, peeled and chopped
3 garlic cloves, minced
9 cups Umami Broth or vegetable broth
½ cup pearl barley
Heat oil in large Dutch oven over medium-high
heat until shimmering. Add onion and cook until
softened, about 5 minutes. Stir in cremini mushrooms,
portobello mushrooms, and ¼ teaspoon salt and cook
until mushrooms have softened and browned, 10 to 15
minutes.
Stir in carrots and garlic and cook for 1 minute. Stir
2 teaspoons minced fresh thyme or ½ teaspoon dried
in broth, barley, thyme, and remaining ½ teaspoon salt.
Bring to simmer and cook until barley is tender, about 50
minutes. Season with salt and pepper to taste, and serve.