Carrot-Mushroom Barley Stew

 I am taking my cue from George at A Nod Is As A Good As A Wink To A Blind Horse….. . He reminded us that the holiday season is upon us, it’s time we start making a few meals that are healthy. Here is my contribution to eating healthy this holiday season.
This Carrot Mushroom Barley Stew is an easy one dish meal that is light and very satisfying. During the holidays, this stew is a perfect for a weeknight meal or lunch.

Carrot Mushroom-Barley Stew
Serves 6
Recipe from Food Network

2 cups carrot juice
10 ounces shitake 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 ginger peel
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 barely 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 steams 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 stew into bowls.

46 thoughts on “Carrot-Mushroom Barley Stew

  1. We love barley soup around here- and I have to say it is really difficult to get a decent photo because the colors are not what I call striking even though the soup is wholesome and delicious. It's probably because mine uses meat and it cooks for a long time. I'll try your meatless one now. You did a great job with the photo- and the recipe! It makes my mouth water!


  2. Beautiful, timely, healthy and delicious. I am making an effort to make sure at least the weekday meals are not laden with sugars and fat. But the weekend – anything goes!


  3. Velva…. Many thanks for the \”nod\”. We all need to share good easy recipes like this \”full of flavor\” soup. It is nice to eat the sweets of the holiday, but eating hearty healthy soups like yours is so much better.Love all your creative post & recipes, thanks…


  4. I love when food bloggers converge on a dish at the same time of year. My boyfriend and I made a stew earlier this week, and this is at least the 3rd stew I've seen on someone else's blog this week…looks great, and is obviously what the season calls for!


  5. Hi Velva, just got back from my vacation! Hopefully still be able to catch up with you. Great to be back again. You v=mixed veggie stew looks fantastic! I'm sure it taste great too. Have a wonderful weekend. Cheers.


  6. barley is one thing that I really need to cook with more. And YES for a little moderation before the excess that is the holiday season. It will make us enjoy it all the more!


  7. This sounds delicious to me, and good idea to sneak something healthy in among all the cookies and booze! The idea of using carrot juice is very intriguing…thanks for the recipe!


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