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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
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:
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.
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 |
This recipe appears in: Stews
