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Hearty Mushroom Barley and Root Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 8 ounces cremini mushrooms, sliced
  • 1 cup pearl barley, rinsed
  • 2 carrots, diced
  • 2 parsnips, diced
  • 1 large russet potato, diced
  • 1 yellow onion, chopped
  • 3 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the sliced mushrooms, chopped onion, diced carrots, diced parsnips, and diced potato to the slow cooker.
  • Stir in the rinsed pearl barley, dried thyme, bay leaf, salt, and black pepper.
  • Pour the vegetable broth over the ingredients and stir once to combine.
  • Cover and cook on low for 7 hours until the barley is tender and the root vegetables are soft.
  • Remove the bay leaf, stir the stew, and let it rest for 5 minutes before serving.

Notes

If the stew thickens too much after cooking, add a splash of broth when reheating. The barley continues to absorb liquid as it sits, so store leftovers in a covered container and loosen with a little water or broth when warming on the stove.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board