As meaty as its beefy cousins, this vegetarian stew features portobello mushrooms that gives it a texture even the most ferocious carnivore will enjoy. With a plethora of vegetables, this meal is rounded out by the lusciousness of the barley. This one is sure to please!

  • 3 T vegetable oil
  • 1 1/2 C carrots, parsnips or a combination, diced
  • 1 1/2 C onion, diced
  • 1 1/2 C celery, diced
  • 2 cloves garlic, minced
  • 1# portobello mushrooms
  • 6 C homemade vegetable stock
  • 2 C barley, rinsed
  • 1 C corn, fresh or frozen
  • 1 C peas, frozen
  • 2 C potatoes, diced
  • 1/2 C broccoli florets
  • 2 T fresh parsley, minced
  • 1 6oz can tomato paste
  • 1 14oz can diced tomatoes, do not drain
  • 1 pinch red pepper flakes
  • 1 bay leaf
  • 1/2 t oregano
  • 1/4 t basil
  • 1/4 t thyme

Step One

To prepare mushrooms, first remove the stem ends and discard. Wash caps throughly to remove any dirt particles. Then cut into bite size pieces.

Step Two

Heat oil over medium heat and sauté carrots, onion, celery, garlic and mushrooms until slightly softened.

Step Three

Add remaining ingredients, mix well and bring to a boil. Reduce heat to simmer and simmer covered until barley and potatoes are tender.

Step Four

Adjust seasoning to taste with salt and pepper.

Serve with garlic bread sticks.

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