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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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With the cold weather setting in my old bones crave something hot. I came up with this stew this morning and it was very tasty. Ingredients:
1/3 cup barley |
4 medium yukon gold potatoes (cubed) |
2 medium carrots (cubed) |
1 large onion, cubed |
3 celery ribs, cubed |
6 large garlic cloves, minced |
5 large button mushrooms, cubed |
2 cups mushroom broth |
2 cups creamy tomato soup broth |
1/2 teaspoon fresh thyme leave |
1/8 teaspoon ground pepper |
1/8 teaspoon salt |
Directions:
1. Saute the onion, carrots, celery, potatoes, and thyme in a large pot.
2. When the onions are transparent add the garlic and mushrooms.
3. Saute for a few more minutes.
4. Add the broths and barley and cook covered for 40 minutes until the barley is cooked and the veggies are soft. Add the salt and pepper and taste your stew. Adjust seasonings if you like.
5. Serve hot with crusty bread, crackers or whatever you like with your stew.
6. Bon Appetit!
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