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When the weather turns chilly and the days grow shorter, there’s nothing quite like a hearty stew to warm both body and soul. Stews have long been a staple in kitchens around the world, celebrated not only for their comforting qualities but also for their rich flavors and nutritional benefits. Among the myriad of stew recipes, the Creamy Mushroom Barley Stew stands out as a delightful blend of wholesome ingredients that provide both nourishment and satisfaction.

Creamy Mushroom Barley Stew

Warm up your winter nights with this delicious Creamy Mushroom Barley Stew! Featuring the hearty combination of nutritious pearl barley and flavorful mushrooms, this comforting dish is perfect for chilly evenings. Packed with fiber, vitamins, and antioxidants, it’s not only satisfying but also a healthy choice. Easily adaptable for various diets, this stew can be made vegan or with the rich texture of heavy cream. Enjoy a bowl of cozy goodness that's sure to please everyone at the table!
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Ingredients
  

1 cup pearl barley

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 pound mixed mushrooms (cremini, shiitake, and button), sliced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan version)

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Barley: Rinse the pearl barley under cold water and set it aside. This helps remove any excess starch that could make the stew too thick.

    Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Cook the Veggies: Add the diced carrots and celery to the pot and cook for another 3-4 minutes, allowing them to soften slightly.

        Mushroom Magic: Stir in the sliced mushrooms and cook for about 5-7 minutes, or until they start to release their moisture and become tender.

          Combine Ingredients: Add the rinsed barley, vegetable broth, coconut milk, soy sauce, thyme, rosemary, and a pinch of salt and pepper to the pot. Stir everything together.

            Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the barley is tender and has absorbed much of the liquid.

              Adjust Consistency: If the stew is too thick, add a bit more vegetable broth or water to reach your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.

                Serve and Garnish: Once done, ladle the creamy mushroom barley stew into bowls and garnish with freshly chopped parsley. Enjoy it warm with crusty bread or on its own!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6