It's easy to make and ready in under an hour, perfect for those hectic weeknights. Packed with wholesome ingredients and rich flavors, this is bound to become a nutritious family favorite.
01
In a Dutch oven, heat extra virgin olive oil. Add the mushrooms and cook for about 5 minutes.
02
In the same pot, add more olive oil. Add onions, celery, and carrots. Cook for 4 to 5 minutes.
03
Add the bay leaves, minced garlic and ground cumin. Cook for about 1 minute, stirring.
04
Add broth and pearl barley. Boil for 5 minutes. Cover and simmer for about 30 minutes.
05
Return cooked mushrooms to the pot and cook. Garnich with chives and a squeeze of lime juice. Serve in bowls and enjoy!
- Sauté the mushrooms until they are deeply browned to develop a rich, umami flavor. - Add a small pinch of salt to the vegetables while sautéing.