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Savory Barley Soup With Wild Mushrooms And Thyme Recipe Thyme


Heat water to steaming and add mushrooms. Cover and let stand for at least 20 minutes until soft. Strain, reserve broth and chop mushrooms. Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes). Instructions. . Place all of the dried mushrooms in a bowl or large measuring cup


Remove from the pot and set aside. Add in the onion, garlic, and carrots and sauté until Add the mushrooms and cook 5 more minutes until the liquid has evaporated. Add the broth, barley, tomato paste, Worcestershire sauce, thyme,


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Add mushrooms and stir to coat with the butter. Add salt, pepper, barley, and water. Press CANCEL to turn off Sauté. Press PRESSURE COOK and


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Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 10–15 minutes until well


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Directions: Add the barley and 4 cups of water to a 3-quart saucepan and bring to a boil over high heat. Reduce to a low simmer and continue cooking for about


Step 2. Add Parmesan rind, farro, soy sauce, and 6 cups water to pot. Scrape up any browned bits stuck to bottom of pot, season with salt and



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