Description
A warm and hearty dish that brings together the earthiness of mushrooms and the chewy texture of barley into a comforting bowl of goodness.
Ingredients
Scale
- 1 cup barley
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onions, carrots, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Add the sliced mushrooms, thyme, salt, and pepper to the pot. Cook these together until the mushrooms are nicely browned and their moisture has evaporated.
- Stir in the barley followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the barley is tender.
- Once the barley has cooked, stir in the heavy cream or coconut milk and let it cook for an additional 5 minutes. Adjust the seasoning with more salt and pepper as needed. Serve hot.
Notes
For extra flavor, try sautéing the garlic for just a minute before adding the other vegetables. Feel free to mix different kinds of mushrooms for a richer taste. If you prefer a thicker stew, cook it uncovered in the final stages.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg