Lemon Barley Stew

I almost didn't post this recipe.  It's one of those "throw together whatever I had on hand" recipes.  But, I've been told this is when I am my best in the kitchen.  I also devoured this entire pot in a day and a half, it was that delicious!  Because I wasn't planning on posting it the picture is just from the iPhone.  It isn't particularly pretty anyways, but if you are craving a summery soup that is vegan and healthy you must try it!

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Lemon Barley Stew

by Karla June-29-2011

Easy, delicious summery stew. Vegan!

Ingredients

• 4C Vegetable Broth
• 1, halved Lemon
• 1 small Onion, diced
• 2 Yukon gold Potato, diced
• 2 cloves Garlic, minced
• 1 large cap Portobello Mushroom, diced
• 1/2C Pearl Barley
• 2Tbs Baby Spinach
• to taste Salt and Pepper

Instructions

1. Bring veggie broth and lemon halves to a boil. Boil for 15 minutes. You'll want to try to use an organic lemon here, if possible, as you are putting the entire thing in the broth. I also squeeze the juice of the lemon into the stock before throwing it in. 2. Strain stock into a bowl and save. 3. To the same pot, add a bit of olive oil, or butter and saute the onion and potatoes until the onions are slightly caramelized and translucent. 4. Add the Portobello, barley and garlic to the pot along with a bit of salt and pepper to taste. Continue sauteing the mixture until the Portobello bits begin to brown. 5. Add the veggie broth back into the pot, bring to a boil, and simmer until the potatoes are tender. 6. Mix in the spinach until it is wilted. Serve!

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 4 servings