Ingredients

The following ingredients have 8 Servings
  • ⅓ cup unsalted butter (Note 1)
  • 3 cups sliced button mushrooms (Note 2)
  • 1 onion, peeled and diced
  • 1 teaspoon salt (Note 3)
  • 1 teaspoon black pepper (Note 3)
  • ½ cup all-purpose flour
  • 2 cups vegetable stock
  • 2 cups 2% milk (Note 4)
  • 1 cup water
  • 1/2 cup barley, rinsed
  • 1 Tablespoon Worscheshire Sauce
  • 1 ½ teaspoon fresh thyme (Note 5 )
  • 1 ½ teaspoon fresh parsley (Note 5 additional fresh parsley for garnish)

Instruction

  • In a medium stockpot, over medium heat, add butter, let melt.
  • Add in mushrooms and onions, saute about 5 minutes, to soften veggies.
  • Season vegetables with salt and pepper. Add in the flour and stir for about 1 ½ minutes to blend in the flour with the vegetables.
  • Pour in the veggie stock, milk, water, barley, Worscheshire Sauce, thyme, and parsley. Reduce heat to low. Cover pot with lid, simmer for about 30-35 minutes. Barley will be soft and cooked, flavors blended.
  • Taste for seasoning, reseason if needed. Serve topped with fresh chopped parsley or thyme as a garnish.