Vegetarian Mushroom Barley and Thyme Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 8 ounces cremini mushrooms, sliced
- 1 cup pearl barley, rinsed
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the sliced mushrooms, rinsed barley, diced onion, sliced carrots, sliced celery, and minced garlic to the slow cooker.
- Pour in the vegetable broth and add the thyme leaves, bay leaf, salt, and black pepper.
- Stir once to combine everything evenly.
- Cover and cook on low for 7 hours.
- Remove the bay leaf, taste, and adjust salt or pepper if needed before serving.
Notes
Check the barley near the end of cooking and add a splash more broth if it looks too thick. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a little extra water to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board