INGREDIENTS
4 cups
low sodium chicken broth
4 smalls
dried porcini mushrooms
2 tbsp
butter
2 tbsp
olive oil
1 cup
garlic
1 1/3 cups
pearl barley
2 sprigs
fresh thyme
1 tsp
kosher salt
1/2 tsp
black pepper
1/2 cup
parmigiano reggiano cheese
5 cups
mixed mushrooms
3 tbsp
extra virgin olive oil
2 tbsp
fresh thyme
1 tsp
kosher salt
1/2 tsp
black pepper