Barley and Mushroom Stew Recipe

Name: Barley and Mushroom Stew
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: about 6 cups
Cuisine: American
Ingredients: 1 cup pearl barley; 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; 8 oz cremini mushrooms, sliced; 4 cups vegetable broth; 2 carrots, diced; 2 celery stalks, diced; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped

American · Main course · 65 min total

Barley and Mushroom Stew recipe videos

A hearty and earthy stew with pearl barley and mushrooms, perfect for a comforting meal.

15
min prep

50
min cook

4
servings

280
kcal/serving

Ingredients

1 cup pearl barley
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
4 cups vegetable broth
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

Instructions

Rinse the pearl barley under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
Stir in the barley, vegetable broth, carrots, celery, thyme, and bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes until barley is tender and stew has thickened.
Remove bay leaf, season with salt and pepper to taste. Stir in fresh parsley before serving.

Tips

For a richer flavor, use a mix of mushrooms like shiitake or portobello.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To make it vegan, ensure vegetable broth is used and skip any dairy garnish.

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