Ingredients
Scale
- 2–3 Tablespoons Olive oil
- 1 Small Onion, chopped
- 2 Carrots, peeled and diced small
- 1 Celery stalk, diced small
- 2 Cloves garlic, minced
- 1 (8 oz pkg) White Mushrooms, sliced as well as diced
- 1 (8 oz. pkg) Bella Mushrooms, sliced as well as diced
- 1 Tablespoon Tomato paste
- 2 Cups Beef broth
- 2 Cups Chicken broth
- 1 Cup Water
- 1 Cup Pearl Barley
- 1 teaspoon Balsamic vinegar
- 1 Bay leaf
- 2 teaspoons Dried Thyme
- Sea salt and pepper to taste (check for sodium in chicken broth if store bought before adding more)
Instructions
- In a large stock pot or Dutch oven, heat the oil over medium heat. Once it is warm, add the onions, carrots and celery and sauté until tender, about 5 minutes. Season with salt and pepper. Stir occasionally to see if more oil is needed to prevent sticking and burning.
- Add the garlic and cook for an additional 30 seconds to 1 minute or until fragrant.
- Turn the heat up to medium/high and add the mushrooms. Add a drizzle more oil if needed and cook until their liquid is released and they begin to golden.
- Push the veggies to the side of the pan and add the tomato paste to the middle. Swish it around the pan to incorporate into the veggies and cook for 1-2 minutes.
- Add the beef and chicken broth, water, vinegar, spices and bay leaf.
- Bring to a boil and immediately turn down to simmer.
- Add the barley and cook 45 minutes – 1 hour or until barley is tender.
- Remove the bay leaf and check for seasoning. Add more seasonings if necessary.
