Vegan Barley Stew with Wild Mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 258.2
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,144.1 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 15.9 g

View full nutritional breakdown of Vegan Barley Stew with Wild Mushrooms calories by ingredient
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Number of Servings: 4


    2 servings vegan Italian sausage (see separate recipe)
    1/2 cup raw barley
    1T extra virgin olive oil
    one onion chopped
    2 cloves of garlic minced
    1 cup carrots chopped
    2/3 cup green beans
    2 cups raw spinach
    1 cup canned stewed tomatoes
    1 cup sliced crimini mushrooms
    1 oz soaked wild mushrooms (I used morels, chantrelles and black trumpets)
    soaking broth, about 1 cup
    3 cups water with 1 1/2 bouillon cubes dissolved in it
    herbs de provence
    black pepper


in advance, soak the wild mushrooms in 1 cup warm water.
cut up all the vegetables
Saute onions, carrots and garlic in olive oil. Keep stirring until onions become translucent.
Add herbs de provence, mushrooms and soaked mushrooms (sliced)
Add soaking broth (strain if mushrooms were dirty) and 3 cups of vegetable broth (bouillon and water).
Bring to a boil. Add tomatoes.
When boil resumes, add barley.
When it returns to a boil, lower to simmer, cover and cook for 15 minutes or so. Then add green beans and coined up sausage.
When barley is getting tender (about 30 minutes) add spinach. Cover and continue simmering until barley is desired doneness.

Number of Servings: 4

Recipe submitted by SparkPeople user MADDY_AVENA.

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