- butter
- 2 cups pearl barley
- 1/2 onion, minced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms
- 3 bay leaves
- 5 3/4 cups chicken stock
- 3/4 tsp salt
- 1/2 tsp pepper
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Melt 3 tbsp of butter in a dutch oven. Stir in the pearl barley and the onion. Saute 3 minutes. Add the garlic and cook 2 minutes.
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Stir in the mushrooms, and the bay leaves. Cook 5 minutes.
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Discard the bay leaves.
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Stir in the stock, salt, and pepper.
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Bring to a boil and then simmer for about 45 minutes until tender. Serve.