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Print this Recipe    Barley Mush Stew

Barley-Mushroom Stew
Serves 4.

1 cup barley
1 lb crimini mushrooms
2/3 cup lentils
4 cups mushroom stock
2 large sprigs thyme
2 cups water

Set the barley in the mushroom stock and bring to a slow simmer.
Simmer about 1 hour, or until most of the water has been absorbed.
If the mushrooms are large, cut them into chunks about 1/2' on a
side and add. If small, simply stir them in at this point. Add the
lentils and the water and continue simmering until a similar point,
where most of the water has been absorbed. Add the thyme and keep
simmering until the stew is creamy (this should be no more than
about 5 minutes later). Serve.

Note: You can also use fresh peas instead of lentils, and if so
omit the extra water and add the peas at the same time as the thyme.

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