Mushroom and Barley Stew
With barley and lentils, a vegan source of protein, this vegetarian soup is hearty and healthy. Use vegetable stock if you cannot track down mushroom.
Preparation Time10 min
Cooking Time1 hr 10 min
Ingredients
- 1 cup barley
- 1 pound crimini mushrooms
- 2/3 cup lentils
- 4 cups mushroom stock
- 2 large sprigs thyme
- 2 cups water
Instructions
- Set the barley in the mushroom stock and bring to a slow simmer. Simmer about 1 hour, or until most of the water has been absorbed.
- If the mushrooms are large, cut them into chunks about 1/2' on a side and add. If small, simply stir them in at this point.
- Add the lentils and the water and continue simmering until a similar point, where most of the water has been absorbed. Add the thyme and keep simmering until the stew is creamy (this should be no more than about 5 minutes later). Serve.
Note: You can also use fresh peas instead of lentils, and if so omit the extra water and add the peas at the same time as the thyme.
Read NextQuick and Easy Marinara Soup
