Carrot-Mushroom-Barley Stew

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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