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2 cups chopped white onion (about 1 large onion) 1/4 cup butter (1/2 stick) 1/2 pound fresh mushrooms, sliced 1 cup chopped carrots 1 cup chopped celery 1 Tbsp minced garlic 1 cup uncooked pearled barley 3 cups beef/chicken/vegetable stock, heated 1 1/2 tsp dried thyme 1 1/2 tsp dried marjoram 1 1/2 tsp dried dill 1 1/2 tsp rubbed sage 1/2 tsp salt 1/2 tsp black pepper Melt butter in a skillet over medium heat and add onion and garlic. Sauté until onions are soft. Add mushrooms and cook for 5 minutes. Stir in barley, salt, pepper and herbs and sauté for 5 minutes. Transfer to a two-quart casserole dish and add hot stock, carrots and celery. Stir well to mix and bake covered for 55 minutes at 350 degrees F, stirring once at 40 minutes. This recipe was added: 28 May 2005 |