Barley & Mushroom Risotto – Sigrid

6c. chicken broth (low sodium/fat free)
3T. extra-virgin olive oil
1 large onion-finely chopped
3 celery stalks-finely diced
1 lb white mushrooms-finely chopped  (I left mine sliced)
3/4 lb white mushrooms-sliced
2 medium carrots-finely chopped
1/2 tsp.   dried thyme
1/2 tsp.  salt
1/4 tsp. freshly ground black pepper
1.5 c.    barley
1 bay leaf

Bring broth to a boil.  Saute the vegetables, mix in the seasonings and set aside. Add barley& bay leaf to the broth and stir occasionally.  Cook until barley is tender.