Hearty Mushroom Barley Stew Recipe | Simple & Flavorful

Mushroom Barley Stew

Cook Time 6 to 7 hours
Prep Time 10 minutes

YIELD Makes 4 to 6 servings

INGREDIENTS

1 tablespoon olive oil 1 medium onion, finely chopped 1 cup chopped carrots (about 2 carrots) 1 clove garlic, minced 1 cup pearl barley 1 cup dried wild mushrooms, broken into pieces 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 5 cups reduced-sodium vegetable broth

PREPARATION:

Slow Cooker Directions

1. Heat oil in medium skillet over medium-high heat. Add onion, carrots and garlic; cook and stir 5 minutes or until tender. Place in slow cooker.
2. Add barley, mushrooms, salt, pepper and thyme to slow cooker. Stir in broth.
3. Cover; cook on LOW 6 to 7 hours. Adjust seasonings.

Variation To turn this thick robust stew into a soup, add 2 to 3 additional cups of broth. Cook the same length of time. This recipe appears in: Stews NUTRITIONAL INFORMATION: Serving Size: 1/4 of recipe Fiber 12 g Carbohydrate 59 g Saturated Fat .7 g Total Fat 5 g Calories from Fat 14 % Calories 310 Protein 10 g Sodium 1190 mg DIETARY EXCHANGE: Vegetable 2 Starch 3 Fat .5