Mushroom and Barley Stew Recipe

Name: Mushroom and Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup barley; 4 medium yukon gold potatoes (cubed); 2 medium carrots (cubed); 1 large onion, cubed; 3 celery ribs, cubed; 6 large garlic cloves, minced; 5 large button mushrooms, cubed; 2 cups mushroom broth; 2 cups creamy tomato soup broth; ½ teaspoon fresh thyme leave; ⅛ teaspoon ground pepper; ⅛ teaspoon salt

Servings: persons

⅓ cup barley
4 medium yukon gold potatoes (cubed)
2 medium carrots (cubed)
1 large onion, cubed
3 celery ribs, cubed
6 large garlic cloves, minced
5 large button mushrooms, cubed
2 cups mushroom broth
2 cups creamy tomato soup broth
½ teaspoon fresh thyme leave
⅛ teaspoon ground pepper
⅛ teaspoon salt

1
Saute the onion, carrots, celery, potatoes, and thyme in a large pot.
2
When the onions are transparent add the garlic and mushrooms.
3
Saute for a few more minutes.
4
Add the broths and barley and cook covered for 40 minutes until the barley is cooked and the veggies are soft.
5
Add the salt and pepper and taste your stew.
6
Adjust seasonings if you like.
7
Serve hot with crusty bread, crackers or whatever you like with your stew.
8
Bon Appetit!

400

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅓ cup barley, 4 medium yukon gold potatoes (cubed), 2 medium carrots (cubed), 1 large onion, cubed, and more.

Yes, Mushroom and Barley Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Barley Stew

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