Ingredients
3 1/2 tablespoons olive oil
1 tablespoon butter
1 1/2 lbs mushrooms, sliced
1/2 cup chopped shallots
3 tablespoons sherry
1 tablespoon fresh thyme (1 tsp dried)
4 1/2 cups stock
3/4 cups barley
1 tsp salt
1/2 tsp pepper
Preparation
Blend oil and butter on high heat
add mushrooms and shallots, cook until mushrooms are wilted, about 5 minutes
add sherry and thyme, reduce heat and cook, stirrling, for 5 minutes
add broth, barley, salt, pepper
bring to a boil, reduce heat, cover and simmer until barley is tender, about 1 hour
