Carrot-Mushroom-Barley Stew

Name: Carrot-Mushroom-Barley Stew
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters instant barley; 473 milliliters carrot juice; 4 mediums carrots, cut into 1/2-inch pieces; 1 stalk celery with leaves, finely diced; 0 teaspoons dried rosemary, crumbled; 1 Tbsp grated peeled ginger; 4 servings Kosher salt and freshly ground pepper; 946 milliliters kale or mustard greens, stems removed and leaves torn; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 283 grams shiitake mushrooms, stems removed and reserved, caps sliced; 4 Tbsps unsalted butter

You can never have too many soup recipes, so give Carrot-Mushroom-Barley Stew a try. This recipe serves 4. Watching your figure? This vegetarian recipe has 451 calories, 11g of protein, and 20g of fat per serving. Autumn will be even more special with this recipe. Head to the store and pick up butter, shiitake mushrooms, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat. Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat.

Ingredients you will need

Carrot Juice

Olive Oil

Mushrooms

Butter

Water

Equipment you will use

Sauce Pan

Pot

Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.

Ingredients you will need

Mushrooms

Barley

Add the onion, celery and rosemary to the pot and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 2 minutes.

Ingredients you will need

Salt And Pepper

Rosemary

Celery

Onion

Equipment you will use

Pot

Add the carrots and cook 2 more minutes.

Ingredients you will need

Carrot

Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.

Ingredients you will need

Carrot Juice

Mushrooms

Equipment you will use

Frying Pan

Add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes. Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls.

Ingredients you will need

Carrot Juice

Vegetable