Description
A comforting and nutritious Mushroom Barley Stew perfect for chilly evenings, combining barley, tender vegetables, and earthy mushrooms in a savory broth.
Ingredients
Scale
- 1 yellow onion, diced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 16 oz white button mushrooms, quartered
- 1 cup pearled barley, dry
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
Instructions
- Dice the onion and garlic, slice the carrots and celery, and quarter the mushrooms.
- Add the veggies and barley to the slow cooker along with the broth, bay leaf, dried thyme, and salt.
- Stir everything together, cover, and cook for 3–4 hours on high or 6–8 hours on low.
- Before serving, taste and adjust the seasonings as needed.
- Serve warm with crunchy bread.
Notes
For added texture, consider sautéing the mushrooms before adding them to the slow cooker. Store leftovers in the fridge for 5–7 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg