Mushroom Barley Winter Stew

Ingredients

• 1/2 cup Pearl barley
• 10 oz Cremini mushrooms
• 1/2 medium Yellow onion
• 1 medium Carrots
• 1 stalk Celery
• 2 cloves Garlic
• 1 tbsp Olive oil
• 1 tbsp Unsalted butter(optional)
• 3 cups Vegetable broth
• 1 tsp Fresh thyme
• 1 piece Dried bay leaf
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper
• 1 tbsp Lemon juice(optional)
• 2 tbsp Fresh parsley (optional garnish)(optional)

Instructions

1. 1

   Prep (15 minutes): Slice mushrooms; dice onion, carrots, and celery; mince garlic. Rinse barley under cold water.

2. 2

   Cook (60 minutes): In a pot, heat olive oil (and butter if using) over medium-high heat. Add mushrooms and cook 8–10 minutes until browned and their moisture cooks off.

3. 3

   Add onion, carrots, and celery; cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds.

4. 4

   Add barley, thyme, bay leaf, salt, and black pepper. Pour in vegetable broth and bring to a boil.

5. 5

   Reduce to a gentle simmer and cook 45–50 minutes, stirring occasionally, until barley is tender and the stew is thick and hearty.

6. 6

   Finish: Remove bay leaf. Stir in lemon juice if using, taste and adjust seasoning. Serve hot (garnish with parsley if desired).