Hearty Mushroom and Barley Stew

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, sliced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Barley (1 cup, rinsed)
• Vegetable broth (4 cups)
• Tomato paste (2 tablespoons)
• Thyme (1 teaspoon, dried)
• Bay leaf (1)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish, chopped)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Stir in the sliced mushrooms, diced carrots, and diced celery. Cook for an additional 8 minutes, or until the vegetables begin to soften.
4. Add the rinsed barley, vegetable broth, tomato paste, dried thyme, bay leaf, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 45 minutes, or until the barley is tender and the stew has thickened.
6. Remove the bay leaf and taste the stew, adjusting the seasoning with additional salt and pepper as needed.
7. Serve hot, garnished with fresh parsley for a burst of color and flavor.