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- 1 cup barley
- 1 1/2 tablespoons olive oil
- 2 medium yellow onions chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large carrot chopped
- 2 celery stalks chopped
- 20 ounces button mushrooms stems trimmed and caps thinly sliced
- 3 14.5-ounce cans low-sodium chicken or vegetable broth
- 2 bay leaves
- 8 sprigs fresh thyme
- Sourdough or some other bread toasted (optional)
Directions:View on PBS Food
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