Rustic Mushroom Barley Stew with Fresh Thyme
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 cup pearl barley, rinsed
- 8 ounces cremini mushrooms, sliced
- 3 medium carrots, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then cook for 5 minutes until the vegetables begin to soften.
- Stir in the garlic and mushrooms. Cook for another 4 minutes until the mushrooms release some liquid and the garlic smells fragrant.
- Add the barley, thyme sprigs, vegetable broth, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 35 minutes until the barley is tender but still chewy.
- Remove the thyme sprigs. Ladle the stew into bowls and sprinkle with the chopped parsley before serving.
Notes
Simmer the barley just until it reaches a pleasant chew so it does not turn mushy in the broth. If the stew thickens too much on the second day, stir in a splash of broth when reheating. The fresh parsley at the end brightens the earthy flavors without overpowering the thyme.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Cuisine: American
Equipment: Large pot, Cutting board, Knife