Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 small onion	Washed and chopped
½ cup carrots	Washed, peeled, and sliced
1 (6 oz.) small can tomato paste
1 teaspoon dried thyme
¼ teaspoon black pepper
2 tablespoons olive oil
1 cup fresh mushrooms	Washed and sliced
1 ½ cups barley	Uncooked
2 (14 oz.) can low sodium chicken broth
½ cup water
¼ Parmesan Cheese	Shredded

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a large saucepan, cook onion, mushrooms and carrot in saucepan until tender.
2	Stir in tomato paste, thyme and pepper.
3	Add barley, broth and water. Bring to a boil.
4	Reduce heat and simmer for 45 minutes or until barley is tender. Stir occasionally.
5	You may need to add extra water if water is absorbed and barely is not yet tender. Top with Parmesan Cheese.	Internal temperature 135 F.