Melt butter and olive oil in stock pot. Add diced onion, celery and carrot to the mixture and cook for 5 minutes.
I usually get sliced baby bella mushrooms and then dice them into smaller pieces. Add mushrooms to the pot and sauté for another 5 minutes. Add the beef stock (OK to use chicken stock) to the pot, bring to a boil, add the barley and turn down to simmer. Simmer for about an hour. Watch the pot to ensure that all of the water is not absorbed by the barley, add as needed
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 36 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 400.9mg||14 %|
|Potassium 843.3mg||22 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 24.8g|
|Protein 8.1g||12 %|
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Calories per serving: 185
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