| • | Drain additional water from barley and keep it aside.
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| • | Now heat up a large pan, add barley and stock into it and bring in it to a boil.
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| • | Now reduce the heat, cover and simmer for 45 minutes.
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| • | Meanwhile soak the dried aside mushrooms in boiling water for 20 minutes.
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| • | After the particular time period, take aside the mushrooms, reserving liquid. Chop the taken aside mushrooms.
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| • | Now take oil in a large pan; add chopped up shallots, thyme and mushrooms to it.
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| • | Cook for 5 minutes and then add cider and boil rapidly until liquid is almost evaporated.
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| • | Add barley with stock, reserved dried aside mushrooms liquid, bay leaf and table mustard to pan. Cover the pan.
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| • | Simmer for 1 minute. Discard the bay leaves.
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| • | Season with table salt and pepper and serve up red-hot with whole wheat rolls.
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