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Mushroom Barley Stew

Mushroom Barley Stew

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 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
5 cups reduced-sodium vegetable broth


  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.


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

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