Quick-cooking barley can be found in either the breakfast cereal or soup section of the grocery store.
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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