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Mushroom Barley Stew
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Mushroom Barley Stew
Cook Time 6 to 7 hours
Prep Time 10 minutes
YIELD Makes 4 to 6 servings
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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
- 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.
- Add barley, mushrooms, salt, pepper and thyme to slow cooker. Stir in broth.
- 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 |
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