BARLEY AND MUSHROOM STEW

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 tbsp. chopped, dried shiitake mushrooms (about 2)
  • 1/2 cup water for soaking mushrooms
  • 1 tbsp. olive oil
  • 1 cup chopped onion (1 small)
  • 4 (or more) fresh mushrooms, sliced
  • 1 cup thinly sliced carrot (about 1 carrot)
  • 1 stalk celery, thinly sliced (about 1/2 cup)
  • 1/2 cup pearled barley
  • 2 tbsp. flour
  • 3 cups water or vegetable stock
  • 1/2 tsp. salt
  • Pepper to taste

Directions

  • Soak shiitake mushrooms in 1/2 cup water for 10 minutes. Chop shiitakes and reserve soaking water.
  • Heat oil in 3 or 4 quart pot over medium heat. Add shiitake mushrooms, onions, fresh mushrooms, carrots, celery, and barley. Sautée on meduim-low heat for 10 minutes, stirring frequently to prevent burning.
  • Add flour and stir continuously for 1 minute. Add 3 cups stock (or water) and soaking liquid. Scrape the bottom of the pot. Stir about 1 minute.
  • Add salt then bring to boil. Cover and reduce heat to low. Simmer for 45 minutes, or until barley is tender, stirring occasionally.
  • Season to taste with salt and pepper.
  • Bon appétit!

Notes

Categories: Dinner  Grain  Mushroom  Soup  Stew 

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