Creamy Mushroom Barley Stew

When the chill of fall and winter settles in, there’s nothing quite like a warm, hearty stew to bring comfort and nourishment to the table. Creamy Mushroom Barley Stew is a quintessential dish that not only satisfies the palate but also warms the soul. This recipe beautifully combines the earthy flavors of mushrooms with the nutty richness of barley, resulting in a creamy, savory stew that’s perfect for cozy dinners or meal prep for the week ahead.

Warm up this season with a bowl of Creamy Mushroom Barley Stew, a comforting and nutritious dish perfect for chilly nights. This recipe highlights the delightful combination of earthy mushrooms and hearty pearl barley, creating a rich, creamy stew that's both satisfying and healthy. With options for dairy-free alternatives and adaptability for various diets, this stew brings warmth and flavor to any table. Ideal for cozy dinners or meal prep, it's a must-try for comfort food lovers!

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Ingredients

1 cup pearl barley

4 cups vegetable broth (or chicken broth)

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound mushrooms (cremini or button), sliced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup heavy cream (or coconut cream for a dairy-free version)

2 tablespoons fresh parsley, chopped (for garnish)

Zest of 1 lemon (for a fresh touch)

Instructions

Prepare the Barley: Rinse the pearl barley under cold water until the water runs clear. This helps remove excess starch and prevents the stew from becoming too gummy. Set aside.

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent (about 4-5 minutes). Stir in the minced garlic and cook for another minute until fragrant.

Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes until they are browned and have released their moisture.

Add Carrots and Celery: Stir in the diced carrots and celery. Cook for an additional 3-4 minutes until they begin to soften.

Combine Ingredients: Add the rinsed barley, vegetable broth, dried thyme, dried rosemary, salt, and pepper to the pot. Bring the mixture to a boil.

Simmer: Once boiling, reduce to a simmer and cover the pot. Let it cook for about 30-35 minutes or until the barley is tender, stirring occasionally to prevent sticking.

Creamy Finish: Once the barley is tender, stir in the heavy cream or coconut cream. Allow the stew to simmer for an additional 5 minutes to thicken slightly.

Taste and Adjust: Taste the stew and adjust seasoning if necessary. You may want to add more salt, pepper, or herbs based on your preference.

Garnish and Serve: Remove from heat. Serve the creamy mushroom barley stew in bowls, garnished with fresh parsley and a sprinkle of lemon zest for brightness.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings