7 cups of vegetable or chicken broth
1/2 cup of pearled barley
1/2 onion, minced
2 celery stalks, diced
2 carrots, diced
1 broccoli stalk, chopped
1/2 red pepper, diced
8 ounces of wild mushrooms, chopped
1 tablespoon of olive oil
1/4 teaspoon of oregano
Salt and pepper to taste
In a heavy, stainless steel saucepan, sauté the vegetables in the olive oil until tender. Add the broth, barley and seasonings. Bring to a boil and simmer covered for about 1 hour until the barley is tender.
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