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.