Carrot-Mushroom-Barley Stew Recipe

Name: Carrot-Mushroom-Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups carrot juice; 10 ounces shiitake mushrooms, stems removed and reserved, caps sliced; 2 tablespoons extra-virgin olive oil; 4 tablespoons unsalted butter; 1 cup instant barley; 1 medium onion, chopped; 1 stalk celery with leaves, finely diced; 1/4 teaspoon dried rosemary, crumbled; Kosher salt and freshly ground pepper; 4 medium carrots, cut into 1/2-inch pieces; 4 cups kale or mustard greens, stems removed and leaves torn; 1 tablespoon grated peeled ginger

Servings: persons

2 cups carrot juice
10 ounces shiitake mushrooms, stems removed and reserved, caps sliced
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 cup instant barley
1 medium onion, chopped
1 stalk celery with leaves, finely diced
1/4 teaspoon dried rosemary, crumbled
Kosher salt and freshly ground pepper
4 medium carrots, cut into 1/2-inch pieces
4 cups kale or mustard greens, stems removed and leaves torn
1 tablespoon grated peeled ginger

1
Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat.
2
Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat.
3
Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.
4
Add the onion, celery and rosemary to the pot and season with salt and pepper.
5
Cook, stirring occasionally, until the onion is translucent, about 2 minutes.
6
Add the carrots and cook 2 more minutes.
7
Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan.
8
Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.
9
Add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes.
10
Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls.
11
Per serving: Calories 333; Fat 14 g (Saturated 5 g); Cholesterol 15 mg; Sodium 375 mg; Carbohydrate 50 g; Fiber 8 g; Protein 8 g
12
Photograph by Antonis Achilleos

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups carrot juice, 10 ounces shiitake mushrooms, stems removed and reserved, caps sliced, 2 tablespoons extra-virgin olive oil, 4 tablespoons unsalted butter, and more.

Yes, Carrot-Mushroom-Barley Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Mushroom-Barley Stew

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