Ingredients
2 c. sliced fresh mushrooms
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 small onion, coarsely chopped
1 Tbs. butter
6 c. broth
1 small zucchini, coarsely chopped
1 c. barley
black pepper to taste
2 Tbs. minced fresh thyme
2 Tbs. minced fresh parsley
Preparation
Cook mushrooms, celery, carrots, and onion in butter until crisp-tender. Stir in broth and pepper, bring to a boil. Reduce heat to a simmer and add barley, cook until soft and chewy, adding squash in the last 5 and adding fresh herbs at the very end.
