Mushroom and Barley Stew

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Tomato paste - 2 tablespoons
• Vegetable broth - 4 cups
• Barley - 1 cup
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Mushrooms - 1 pound, sliced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the mushrooms, carrots, and celery. Cook until the vegetables are slightly softened, about 8 minutes.
4. Add the barley, vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the barley is tender.
5. Remove the bay leaf and season with additional salt and pepper if needed.
6. Serve hot, garnished with fresh parsley.