Barley Mushroom Risotto

Ingredients

• 1  bay leaf 
• 1 tablespoon butter 
• 5 cups chicken broth 
• 0.8 teaspoon thyme leaves dried
• 2 tablespoons parsley fresh chopped
• 2  garlic chopped
• 1 pound mushrooms sliced
• 1 tablespoon olive oil 
• 1  onion chopped
• 1 cup pearl barley 

Equipment

• frying pan
• sauce pan

Directions

1. Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat.
2. Add onion, and saute for 5 minutes.
3. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes.
4. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
5. Meanwhile, heat olive oil in a large skillet.
6. Saute mushrooms in the hot oil until tender.
7. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley.
8. Remove bay leaf, and serve.