MUSHROOM AND BARLEY STEW

MUSHROOM AND BARLEY STEW image

Number Of Ingredients 13

2 T olive oil
1 T butter
½ medium yellow onion, diced
1 carrot, diced (to match the onion)
1 clove garlic, minced
1 lb mixed variety mushrooms, like button, shiitake, baby bellas, or oyster, sliced ¼ inch thick
¼ c red wine
2 T soy sauce, divided
½ c pearl barley
4 sprigs fresh thyme
1 bay leaf
4 c vegetable stock (one 32-oz box)
3 T fresh flat-leaf parsley, chopped

Steps:

Heat olive oil and butter in a large, heavy-bottom stock pot over medium-high heat. Add onion, carrot, and garlic and sauté until lightly browned. Add mushrooms and continue cooking until they have released their juices and are browned. Add red wine and 1 tbsp soy sauce. Cook, stirring occasionally, until liquid is reduced by half. Add barley, thyme, and bay leaf, sautéing for 1 minute. Add the vegetable stock and bring mixture to a boil, then lower heat, cover, and simmer for about 1 hour. (If soup seems too thick, more broth can be added to thin it out.) Before serving, remove thyme stems (leaves will come off during cooking) and bay leaf. Stir in remaining 1 tbsp soy sauce, and season to taste with salt and pepper. Sprinkle stew with chopped parsley before serving.