3 cups low sodium chicken broth

2 tablespoons The Sacred Olive Wild Mushroom and Sage Olive Oil

1 cup sliced mushrooms

1 small onion, chopped

1/2 cup pearl barley

1/4 cup fresh grated parmesan cheese

1/2 teaspoon The Sacred Olive 5 Pepper Sea Salt

1/4 teaspoon fresh ground black pepper

 

In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.

 

While the broth is coming to a simmer, in another medium sized, heavy bottomed saucepan, add mushrooms and cook over medium heat until softened, about 5-8 minutes. Stir often to make sure the mushroom don’t burn.  Remove from the pan and set aside. In the same pan, heat oil over medium heat. Add onion and cook 3-5 minutes or until it is tender. Add the barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until the barley is lightly toasted, about 5 minutes.

 

Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until broth is almost absorbed, about 12 minutes.

 

Repeat with next third of broth, and then with the final third. Remove pan from the heat and sit in the mushrooms, Parmesan, salt, and pepper to taste.