Ingredients
1 tablespoon olive oil
1 cup onions, coarsely chopped
2 cloves garlic, minced
1 pound cremini or button mushrooms, thinly sliced
1 tablespoon flour
10 cups low salt chicken broth
1 1/4 cups pearl barley, rinsed
1 1/2 cups butternut squash, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons dill
1/2 cup sour cream
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
In a large pot heat olive oil. Add onions and cook 4 minutes while stirring. Add garlic and cook 1 minute. Add mushrooms and cook about 5 minutes stirring until mushrooms have browned and liquid is evaporated. Reduce the heat and sprinkle flour over mushrooms. Cook 1 minute, stirring to incorporate flour. Don’t worry about browned bits on the bottom of the pan they will add extra flavor.
Add broth and barley. Bring to a boil, reduce heat and simmer partially covered 20 minutes, stirring occasionally. Add squash, red pepper, honey and dill. Return to a simmer and cook an additional 15-20 minutes until barley is tender.
Ladle into bowls and top each serving with a dollop of sour cream.
Serves: 8
Add broth and barley. Bring to a boil, reduce heat and simmer partially covered 20 minutes, stirring occasionally. Add squash, red pepper, honey and dill. Return to a simmer and cook an additional 15-20 minutes until barley is tender.
Ladle into bowls and top each serving with a dollop of sour cream.
Serves: 8
