Description
A comforting and hearty slow cooker mushroom barley stew filled with nourishing ingredients, perfect for chilly evenings.
Ingredients
Scale
- 1 yellow onion, diced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 16 oz white button mushrooms, quartered
- 1 cup pearled barley, dry
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
Instructions
- Dice the onion and garlic, then set aside.
- Slice the carrots and celery into even pieces.
- Quarter the mushrooms and add to the mix.
- For convenience, you can freeze the diced veggies and dry barley in a bag.
- Add the chopped vegetables and barley to the slow cooker with vegetable broth, bay leaf, thyme, and salt.
- Stir, cover, and cook on high for 3-4 hours or low for 6-8 hours.
- Taste and adjust seasoning as needed before serving.
- Serve warm and enjoy!
Notes
Feel free to experiment with the vegetable amounts and add spices according to your taste. This dish can be garnished with fresh parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg