This vegan mushroom stew is hearty and the perfect comfort food. Garlic, thyme and barley melt together with the rich flavor of mushrooms that will please any palate!
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, or until translucent.
- Reduce the heat to medium-low. Add the barley, garlic, and thyme and sauté for 3 minutes.
- Stir in the mushrooms. Add the broth, tomato paste, vinegar, bay leaf, and salt and stir to combine. Bring the soup to a boil. Reduce the heat to low, cover, and simmer for at least an hour, or until the barley is tender.
- Remove the bay leaf. Season to taste with more salt, if desired, and black pepper.
Calories: 245kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 1935mg | Potassium: 673mg | Fiber: 8g | Sugar: 10g | Vitamin A: 794IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg
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