Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 150g pearl barley (rinsed)
- 250g mushrooms, sliced (mix of cremini, chestnut, or wild)
- 1 tbsp fresh thyme (or 1 tsp dried)
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- 500ml Freja’s Chicken Bone Broth
- 150ml water (optional – if barley isn’t tender enough)
- 150g cooked chicken breast or thigh, shredded or cubed
- 50g grated Parmesan
- Zest and juice of ½ lemon
- 2 tbsp chopped parsley
- Extra knob of butter (for finishing, optional)
Method
- In a large saucepan, melt the 2 tbsp butter over medium heat until it foams and turns golden brown with a nutty aroma (about 3–4 minutes). Immediately add the olive oil to prevent burning.
- Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the mushrooms and thyme. Sauté until golden and most moisture has evaporated (around 6–8 minutes) and season lightly with salt and pepper.
- Stir in the pearl barley and cook for 1–2 minutes until the grains are coated in fat and slightly toasted.
- Pour in about ⅓ of the Freja’s Chicken Bone Broth and stir often until mostly absorbed.
- Continue adding broth a ladle at a time, stirring regularly and waiting for each addition to absorb before adding more.
- This process takes about 30–35 minutes, until the barley is tender but still has a pleasant chew. If the broth is used up and the barley still feels too firm, add up to 150ml water.
- Stir in the cooked chicken, heating through for 3–5 minutes.
- Mix in the lemon zest, lemon juice, parmesan, and parsley. Taste and adjust seasoning.
- Stir in a final knob of butter for extra richness and shine.
