Carrot-Mushroom-Barley Stew

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I've been using these recipes for several years, but this is the first time I had to leave a review.
This stew is a great base for something really special. I added Chicken broth in replace of water as another member suggested. I also added 3 cloves of garlic, sweet Italian sausage and garlic pepper. I couldn't find instant barley so I cooked pearl barley almost completely before straining and adding it to the pot. This stew is sooo flavorful and hearty. Even my husband loved it and went back for seconds, he's normally not a fan of barley or kale, but this took the prize! Thank you Food Network!! XXOO

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Was a really yummy recipe but we would have liked it a bit more spice. It seemed a bit bland but good. I had no problem with the liquid but I couldn't find instant barley so used regular and it was not quite done. It's a good hardy meal and was made all the more so as we watched the snow come down outside! Will definitely make again.

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This stew was very tasty. The prep time was a little longer than stated but worth the time. I used chicken stock instead of water. I will certainly make this again. Now to find other recipes for the kale that is left over. I am making lasagna for a new year's eve gathering. What are people's thoghts about incorporating kale in the sauce?

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This soup is delicious! Can't wait to make this again!

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This is very healthy, and it was interesting to try. After tasting the carrot juice, I thought the stew would end up tasting very strongly of carrot. But both my husband and I thought the carrot flavor had cooked out and was not overwhelming. I maybe would have preferred a strong carrot flavor -- it sort of lost any distinct flavors, especially after a couple days. I am not experienced in cooking with barley, and I didn't find instant barley, so perhaps that is the reason I had to nearly double the liquids. Even after doubling, there was no broth to speak after the stew was finished. This is more than four servings -- more like six or seven. I'm not sorry I tried it, and we thought it was good. But I don't know if I'll be making it again. It doesn't have the kind of tastes that I would remember and crave again, I think. Too many really delicious and healthy recipes out there. It was, however, a nice, warm, hearty, and vegan -- if you skip the butter -- lunch for this week.

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This is a wonderfully healthy recipe and very hearty; however, I don't like cooked carrots and cooking the barley in carrot juice left a cooked carrot flavor throughout the whole soup.

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This is an outstanding soup! Great use of kale. I did not believe that it would cook in 11 minutes, but it does. Very hardy and well spiced.

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This was great! It was just sweet enough to not want dessert. Had to use regular barley so I covered it and simmered it a little longer.

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I had all the ingredients in the fridge, leftover from farmers market. I went on Food Network recipes with the ingredients and this recipe popped up.

I love it ! Filling, tasty, extra fresh flavor with the carrot juice, which I had never tasted before this recipe. It works well with all the veggies.

I had leftover chicken and tossed that in at the end. Yummy!!

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This recipe was great! Healthy and yummy! Everyone loved it from ages 1-65!I've made it everyweek for the last 3 weeks and it's 100 degrees here, it would be so good in the fall or winter months too.