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Author Notes: My mom passed this recipe along to me, having found it on the back of the barley bag at her local market. Packed with mushrooms, it's a comforting and simple dinner that is welcome during any season. —Posie (Harwood) Brien
cups chicken broth
cup diced onion
ounces baby bella mushrooms, chopped
ounces shiitake mushrooms, sliced
ounces pearled barley
cup grated Parmesan cheese
cup chopped Italian parsley
cup heavy cream
- Bring the broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
- In a large saucepan, melt the butter. Add the onions and garlic and cook over medium heat until the onions soften, about 3 minutes.
- Add the mushrooms and cook for about 5 minutes. Season with salt and pepper.
- Add the barley and cook for 1 minute. Add half of the broth, reduce the heat to medium-low, and summer until the barley absorbs the broth completely, stirring every now and again. Continue adding the remaining broth, a ladle-full at a time, and simmering the barley until it is creamy and tender. This will take about 45 minutes -- stir occasionally.
- Add the cheese, parsley, and cream. Season with salt and pepper to taste and serve hot.