Carrot-Mushroom-Barley Stew

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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.

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This recipe turned out great! It was easy to put together and relatively quick to make. I used kale instead of the mustard greens. I couldn't find instant barley, so I used instant rice. I also added a little heat to the recipe with some korean hot sauce. I will definitely make this again.

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I couldn't find instant barley so I had to substitute pearl barley and adjust the recipe accordingly. I also doubled the amount of carrots and celery because the pot looked empty after adding everything :P. The outcome was great and was an easy way to sneak carrots to my 2 year old who hates them.