Ingredients

• 1 tbsp oil
• 4 cups cremini mushrooms, chopped
• 4 portobello mushrooms, chopped
• Salt and pepper to taste
• 1 yellow onion, diced
• 4 celery ribs, sliced
• 4 carrots, sliced
• 2 garlic cloves, minced
• 4 yellow potatoes, peeled and diced
• 1 cup pearl barley
• 1 28-oz can diced tomatoes
• 6 cups mushroom broth
• 2 sprigs fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 bay leaf
• 2 tbsp cornstarch mixed with 3 tbsp water
• 1/2 lb green beans, trimmed and halved

Preparation

In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the mushrooms and season them with salt and pepper. Cook, stirring often, until they begin to brown, about 7 minutes. Add the onion, celery, and carrot. Cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the garlic and cook, stirring, for another minute. Add the potatoes, barley, diced tomatoes, broth, thyme, rosemary, and bay leaf. Bring the mixture a boil, cover, and reduce the heat to medium-low. Simmer for 30 to 90 minutes. The longer the stew simmers, the better it will be.
Once the stew has finished simmering, remove the thyme stems and bay leaf. Add the cornstarch and water mixture and stir until the broth begins to thicken. Stir in the green beans and allow them to cook until tender, about 4 to 5 minutes. Season again with salt and pepper.
Enjoy immediately with some crusty bread or store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.