Vegan Hungarian Mushroom Barley Stew

Ingredients

• 1 cup Pearl Barley
• 1 lb Mixed Mushrooms
• 1 large Onion
• 1 large Carrot
• 6 cups Vegetable Broth
• 2 tbsp Hungarian Sweet Paprika
• 1 tsp Dried Marjoram
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Measure 2 tablespoons of olive oil into a large heavy-bottomed pot. Heat the olive oil over medium heat (350°F / 175°C) until it shimmers, about 1 to 2 minutes.
2. 2Add the 1 large onion, chopped, and the 1 large carrot, cut into 1/2-inch pieces, to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 8 to 10 minutes.
3. 3Add the 1 lb mixed mushrooms, sliced, and the 3 cloves garlic, minced, to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and are tender, about 5 to 7 minutes.
4. 4Stir in the 2 tablespoons of Hungarian sweet paprika, 1 teaspoon of dried marjoram, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Pour in the 6 cups of vegetable broth and add the 1 cup of pearl barley, rinsed. Stir everything together.
6. 6Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 60 to 75 minutes, or until the barley is tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
7. 7Serve the Vegan Hungarian Mushroom Barley Stew hot.

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