Mushroom Barley Stew


Serves: 6



2 tbsp olive oil

1 medium white onion, diced

2 medium carrots, chopped

2 celery ribs, finely chopped

4 cloves of garlic, minced

1 cup pearled barley

1 tsp black pepper

1 tsp dried basil

1 tsp dried thyme

3 cups sliced cremini mushrooms

4 cups no-salt-added mushroom broth

4 cups no-salt-added beef broth*

1 cup dried green lentils, rinsed

2 cups water or broth of choice

2 bay leaves

1 tbsp soy sauce

4 cups spinach leaves



  1. Heat oil in a large pot over medium heat. Add in onion, carrot and celery and sauté for 5-10 minutes, or until onions are translucent.
  2. Add in garlic, barley, black pepper, dried basil and thyme and stir to combine. Cook until fragrant, about 2-3 minutes. Add in remaining ingredients, other than spinach.
  3. Mix well and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for about 30 minutes or until barley and lentils are cooked to desired texture.
  4. Before serving, add in spinach and cook for another 2-3 minutes or until spinach has wilted down.


* Note: Option to replace with equal amount of mushroom broth to make this dish vegetarian.