In a large pot, melt butter over medium-high. Add onion, garlic and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12-15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes.
If using regular pearl barley instead of quick-cooking barley, simmer about 45 minutes.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 76 (78%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 20.4mg||6 %|
|Sodium 1063.6mg||37 %|
|Potassium 244.3mg||6 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.3g|
|Protein 2.3g||3 %|
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Calories per serving: 97
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