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Ingredients
2 Tablespoons oil
1 Onion, chopped
1 Stalk celery, chopped
3/4 Pound mushrooms, chopped
2 Ounces dried mushrooms, soaked in hot water until soft & drained
1 Cup pearl barley, rinsed
1 Cup chopped tomatoes (fresh or canned)
6 Cups chicken, beef or vegetable stock
1/4 Cup parsley, chopped
2 Tablespoons fresh dill, chopped
Salt & pepper to taste
Instructions
Heat oil in a large pot.; cook onion, celery, and both mushrooms about eight minutes, or until very soft. Stir in barley and cook one minute. Add tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or until barley is tender. Stir in parsley and dill. Taste for salt and pepper and serve.