- 2
Ingredients
- 2 tsp. extra-virgin olive oil
- 1 tsp. butter
- 2 cloves garlic, minced
- 1 med carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 sm onion, finely chopped
- 8 oz. mushrooms, chopped
- 1 1/2 tsp. chopped fresh thyme
- 1/8 tsp. salt, or to taste
- 1/4 tsp. freshly ground pepper
- 1/4 cup Marsala, or cream sherry (see Note)
- 1 14 oz. can vegetable broth, or reduced-sodium chicken broth
- 1 cup water
- 1/4 cup quick-cooking barley
Preparation
Step 1
Heat oil and butter in a large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 3 minutes
Add Marsala (or sherry) and cook, stirring, until reduced, 1 to 2 minutes. Add broth, water and barley; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables and barley are tender, about 15 minutes
TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months
Note: Marsala and cream sherry, fortified wines, are flavorful and economical additions to many sauces. Store opened bottles in a cool, dry place for months.