Ingredients:

• 1/4 cup olive oil
• 1 med onion
• 1 stalk celery, chopped
• 2 carrots, chopped
• 3/4 cup pearl barley
• 3/4 cup dry brown lentils
• 1/3 cup dried porcini mushrooms, rinsed
• 2 qt low-sodium beef broth
• 1/4 tsp dried thyme
• 1 tsp dried parsley
• 1/4 tsp freshly ground black pepper
• 1 bay leaf
• 4 cups (? seems like alot, but thats what the orig recipe calls for) sliced button mushrooms
• 1 Tbsp dry sherry (opt)

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion; cook & stir until onions are limp but not brown, about 5 min.

2. Mix in the celery & carrot; cook for another 5 min.

3. Stir in the barley & lentils so they are coated with oil, continue to cook and stir until lightly toasted.

4. Pour in the beef broth and season with thyme, parsley, pepper & the bay leaf.

5. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 min over low heat.

6. Add the button mushroom, cover and continue to cook another 30 min, stirring occasionally.

7. Stir in sherry during the last 5 min.

Taste and adjust seasoning if needed.

*Notes:
Left out Porcini.
Cooked Pearl Barley & Lentils separately (could sub Wheat Berries).
Added small can of stewed tomatoes.
Added Kale (spinach maybe better).
Try ground thyme for more flavor.
Try cubed turnip.