Mushroom Barley Stew Recipes

Steps:

• In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
• Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Steps:

• Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
• While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
• Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
• Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

Steps:

• Boil the broth. Once it's boiling, add the barley.
• While the barley cooks, slice the mushrooms. And saute them in oil. (trying to get them to release as much juice as possible).
• While the barley and mushrooms cook, chop the kale.
• Then, take the flour, and the same amount of broth and whisk them together, and add it to the soup. (It will thicken more later).
• By the time the mushrooms are cooked, and the kale is chopped, the barley should be a little more than half done, add the mushrooms and onions, and stir occasionally.
• Once the barley is almost cooked through, add the kale, and pepper.
• Wait a few minutes stirring occasionally, and enjoy!

Steps:

• Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat. Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.
• Add the onion, celery and rosemary to the pot and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the carrots and cook 2 more minutes.
• Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.
• Add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes. Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls.

Steps:

• Combine everything except optional ingredients in slow cooker. Cook on high 4-6 hours or low 8-12 hours. If using spinach and/or tomatoes, add 2 hours before serving. If using lemon juice and/or parmesan cheese, add just before serving.