Categories: Vegetables

Ingredients

• 3 cups fat-free, less-sodium chicken broth
• 1/3 cup dried porcini mushrooms, chopped (about 1/3 oz.)
• 1 1/2 cups uncooked quick-cooking barley
• 2 Tbsp. olive oil
• 3 cups quartered shiitake mushroom caps (about 8 oz.)
• 2 cups chopped onion
• 1/4 tsp. salt
• 1/2 tsp. dried rosemary
• 1 ( 8 oz.) pkg. pre-sliced mushrooms
• 1/4 cup dry Marsala
• 2 tsp. sherry vinegar

Directions

1. Combine broth and porcini in a large saucepan. Bring to a boil, stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender.

2. While barley cooks, heat oil in a Dutch oven over medium high heat. Add shiitake, onion, salt, rosemary, and pre-sliced mushrooms, saute 5 minutes. Stir in Marsala, cook 1 minute. Stir in barley mixture and vinegar, cook 2 minutes or until thoroughly heated, stirring frequently.

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