• Step 1

  Add barley to saucepan with water to cover by 2 inches; add 1 tsp salt. Bring to simmer on MED. Cook uncovered about 30 min, until just tender, stirring occasionally. Drain in colander; rinse with cool water. Drain again.

• Step 2

  Heat oil in large stockpot on MED, until oil faintly smokes. Add celery and onions; cook about 5 min, until soft and translucent. Add garlic and fennel; cook 4 min. Add mushrooms. Season to taste with salt and pepper; cook 3 min. Add carrots; cook 2 min. Add red pepper; cook 1 min. Add broth; stir and bring to gentle simmer. Cook 10 min, or until vegetables are tender.

• Step 3

  Add barley; simmer 5 min. Stir in thyme; simmer 2 min. Add parsley; stir and serve.

Note: When servings & ingredients are modified, nutrition & directions may vary.