Mushroom Barley Stew
Cook Time 6 to 7 hours
Prep Time 10 minutes
Makes 4 to 6 servings
|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|
|1/2||teaspoon black pepper|
|1/2||teaspoon dried thyme|
|5||cups reduced-sodium vegetable broth|
- 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.
To turn this thick robust stew into a soup, add 2 to 3 additional cups of broth. Cook the same length of time.
|Serving Size:||1/4 of recipe|
|Saturated Fat||.7 g|
|Total Fat||5 g|
|Calories from Fat||14 %|
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