This vegan mushroom stew is hearty and the perfect comfort food. Garlic, thyme and barley melt together with the rich flavor of mushrooms that will please any palate!
Mushroom Stew
Ingredients:
- 1 tbsp Olive Oil
- 2 c Onions chopped
- .75 c Pearl Barley rinsed
- 3 cloves Garlic minced or pressed
- 1.5 tsp Dried Thyme
- 12 oz Cremini Mushrooms sliced
- 5.5 c Vegetable Broth or use Mushroom broth
- 1.5 tbsp Tomato Paste
- 1.5 tbsp Balsamic Vinegar
- 1 tsp Sea Salt
- 1 Dried Bay Leaf
- .5 tsp Ground Black Pepper
Instructions:
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, or until translucent.
- Reduce the heat to medium-low. Add the barley, garlic, and thyme and sauté for 3 minutes.
- Stir in the mushrooms. Add the broth, tomato paste, vinegar, bay leaf, and salt and stir to combine. Bring the soup to a boil. Reduce the heat to low, cover, and simmer for at least an hour, or until the barley is tender.
- Remove the bay leaf. Season to taste with more salt, if desired, and black pepper.
Nutrition
Calories: 245kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 1935mg | Potassium: 673mg | Fiber: 8g | Sugar: 10g | Vitamin A: 794IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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