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.
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