Mixed mushrooms: 150g (1 1/2 cups, sliced), Pearl barley: 40g (1/4 cup, dry), Carrot: 75g (1 medium, diced), Onion: 75g (1/2 medium, diced), Celery: 50g (1 stalk, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 400ml (1 3/4 cups), Olive oil: 10ml (2 tsp), Soy sauce: 10ml (2 tsp), Thyme: 2g (1 tsp, dried), Bay leaf: 1, Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 75g diced onion, 75g diced carrot, and 50g diced celery. Cook for 5 minutes until softened. 3. Add 6g minced garlic and cook for 30 seconds until fragrant. 4. Add 150g sliced mushrooms and cook for 5-7 minutes until browned. 5. Add 40g pearl barley, 400ml vegetable broth, 10ml soy sauce, 2g dried thyme, and 1 bay leaf. 6. Bring to a boil, then reduce heat and simmer, covered, for 35-40 minutes until barley is tender. 7. Remove bay leaf and season with salt and pepper to taste. 8. Serve garnished with 5g chopped parsley.
