Mushroom and Barley Stew
photo by Chef Joey Z.
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1⁄3 cup barley
- 4 medium yukon gold potatoes (cubed)
- 2 medium carrots (cubed)
- 1 large onion, cubed
- 3 celery ribs, cubed
- 6 large garlic cloves, minced
- 5 large button mushrooms, cubed
- 2 cups mushroom broth
- 2 cups creamy tomato soup broth
- 1⁄2 teaspoon fresh thyme leave
- 1⁄8 teaspoon ground pepper
- 1⁄8 teaspoon salt
directions
- Saute the onion, carrots, celery, potatoes, and thyme in a large pot.
- When the onions are transparent add the garlic and mushrooms.
- Saute for a few more minutes.
- Add the broths and barley and cook covered for 40 minutes until the barley is cooked and the veggies are soft. Add the salt and pepper and taste your stew. Adjust seasonings if you like.
- Serve hot with crusty bread, crackers or whatever you like with your stew.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)