Barley Mushroom And Kale Stew Recipes

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MUSHROOM BARLEY STEW



Mushroom Barley Stew image

A wonderful mushroom barley stew! With kale! Very hearty and comforting, great for the cold seasons! Very easy, and few ingredients!

Provided by jamie the vegan

Categories     Stew

Time 1h10m

Yield 1 large pot of stew, 2-6 serving(s)

Number Of Ingredients 7

5 cups vegetable broth or 5 cups mushroom broth
1/2 cup pearl barley
5 cups mushrooms
2 cups kale
1 large onion, chopped
flour, to thicken (I used about 3/4 cup)
pepper, to taste

Steps:

  • Boil the broth. Once it's boiling, add the barley.
  • While the barley cooks, slice the mushrooms. And saute them in oil. (trying to get them to release as much juice as possible).
  • While the barley and mushrooms cook, chop the kale.
  • Then, take the flour, and the same amount of broth and whisk them together, and add it to the soup. (It will thicken more later).
  • By the time the mushrooms are cooked, and the kale is chopped, the barley should be a little more than half done, add the mushrooms and onions, and stir occasionally.
  • Once the barley is almost cooked through, add the kale, and pepper.
  • Wait a few minutes stirring occasionally, and enjoy!

Nutrition Facts : Calories 484.4, Fat 6.5, SaturatedFat 1.4, Cholesterol 6, Sodium 2068.7, Carbohydrate 91.7, Fiber 13.2, Sugar 14.4, Protein 20.7

CARROT-MUSHROOM-BARLEY STEW



Carrot-Mushroom-Barley Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 333, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 375 milligrams, Carbohydrate 50 grams, Fiber 8 grams, Protein 8 grams

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