2 Tablespoons extra-virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
1 onion, minced |
1/6 onion |
$0.79 per pound
|
$0.03 |
1 pound cremini mushrooms, brushed, cleaned, stemmed and quartered) |
2 2/3 oz |
$3.99 per pound
|
$0.67 |
1 pound Portobello mushrooms (I used Shitaki mushrooms, instead) |
2 2/3 oz |
$1.99 per pound
|
$0.33 |
2 carrots, pelled and cut into 1/2-inch pieces (I chopped them in my food processor as a short cut) |
1/3 carrots |
$1.49 per pound
|
$0.07 |
2 garlic cloves, minced |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
2 teaspoons minced fresh thyme (or 1/2 tsp. dried) |
1/3 teaspoon |
$1.99 per cup
|
$0.01 |
6 cups low-sodium chicken broth |
1 cup |
$1.19 per 14 1/2 ounces
|
$0.69 |
1 cup water |
2 tablespoons |
n/a
|
|
1/2 cup pearl barley |
1 tablespoon |
$1.49 per 16 ounces
|
$0.05 |
Total per Serving |
$1.93 |
Total Recipe |
$11.58 |