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Prep Time
8 Mins
Cook Time
40 Mins
Yield
10 servings (serving size: 1 cup)

How to Make It

Step 1

Heat oil in a 4-quart Dutch oven over medium-high heat. Add carrot, onion, and celery; cook 6 minutes, stirring frequently. Add mushrooms; cook 2 minutes. Stir in barley, 3 cups broth, water, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until barley is tender.

Step 2

Combine gravy mix, remaining 1 cup broth, and sherry, stirring with a whisk. Stir gravy mixture into barley mixture; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in pepper. Discard bay leaf.

Oxmoor House Healthy Eating Collection

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