Leek Barley Cottage Bowl

Ingredients

• 1 Cup pearled barley - 1 (cup)
• 3 Cup vegetable broth - 3 (cups)
• 2 Tablespoon olive oil - 2 (tablespoons)
• 3 Cup leeks, thinly sliced and rinsed - 3 (cups), Thinly sliced and rinsed well to remove grit.
• 12 Ounce cremini mushrooms, sliced - 12 (ounces), sliced
• 3 Count garlic, minced - 3 (cloves), minced
• 1 Tablespoon fresh thyme leaves - 1 (tablespoon), Leaves stripped from stems.
• 0.5 Cup heavy cream - 1/2 (cup)
• 0.75 Cup Parmesan cheese, grated - 3/4 (cup), grated
• 1 Teaspoon kosher salt - 1 (teaspoon), Use 1/2 teaspoon with leeks and the remaining 1/2 teaspoon to finish, or adjust to taste.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prepare the vegetables, cheese, and herbs

   1. *Trim and thinly slice the leeks*, then *rinse them well* to remove grit; slice the mushrooms, mince the garlic, grate the Parmesan, and strip the thyme leaves.

2. Cook the barley

   2. Combine the pearled barley and vegetable broth in a saucepan, *bring to a boil*, then cover and *simmer for 25 to 30 minutes* until the barley is tender and chewy; drain excess liquid if needed.

3. Sauté the leeks and mushrooms

   3. Heat the olive oil in a large skillet over medium heat, add the leeks and 1/2 teaspoon salt, then *cook until soft and glossy* for 6 to 8 minutes; add the mushrooms and *cook until browned and tender* for 8 to 10 minutes.

4. Add aromatics and barley

   4. Stir in the garlic and fresh thyme, then *cook until fragrant* for about 1 minute; add the cooked barley and *fold everything together* evenly.

5. Make it creamy

   5. Reduce the heat to low, stir in the heavy cream and Parmesan, then *simmer gently for 2 to 3 minutes* until creamy; season with the black pepper and remaining salt until *savory and well balanced*.

6. Serve

   6. Spoon into bowls and *serve warm*, with the barley creamy, the leeks tender, and the mushrooms *deeply savory*.