Carrot-Mushroom-Barley Stew

  • Level: Easy
  • Total: 40 min
  • Prep: 29 min
  • Cook: 11 min
  • Yield: 4 servings
  • Nutrition Info
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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. Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.
  2. 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. Add the carrots and cook 2 more minutes.
  3. 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.
  4. 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.
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