Go Back
Creamy Mushroom Barley Stew
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup pearl barley, rinsed
  • 4 cups vegetable broth
  • 16 oz frozen sliced mushrooms
  • 2 cups frozen diced onions
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Add the rinsed pearl barley, vegetable broth, frozen mushrooms, frozen diced onions, dried thyme, bay leaves, salt, and black pepper to the slow cooker.
  • Pour in the coconut milk and stir everything together until the ingredients are evenly combined.
  • Cover and cook on low for 7 hours, until the barley is tender and the stew has thickened.
  • Remove the bay leaves, give the stew a final stir, and serve hot.

Notes

If the stew thickens too much after sitting, stir in a splash of extra broth or water when reheating. The frozen onions and mushrooms release liquid during cooking, so avoid adding more salt until the end if you prefer a lighter taste. Leftovers keep well in the fridge for three days and reheat gently on the stove without separating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker