Time: 40 min.
Complexity: easily
Servings: 4

Stew with carrots, shiitake mushrooms and pearl barley - a detailed recipe.

Ingredients:

• 4 medium carrots, cut into 2.5 cm pieces
• 2 tbsp. carrot juice
• 280 g shiitake mushrooms, caps removed from stems and sliced
• 4 cups broccoli or young torn mustard greens
• 1 cup quick-cooking pearl barley
• 1 stalk of celery with leaves, finely diced
• 1 tbsp. grated ginger root
• 1 medium onion, chopped
• 2 tbsp. l. olive oil
• 4 tbsp (60 g) butter
• 1/4 tsp ground dried rosemary
• Coarse salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

carrot, carrot juice, mushrooms, pearl barley, shiitake mushrooms, ginger root, celery, broccoli cabbage, mustard leaves, onions, rosemary

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Preparation:

Step 1
• In a heavy-bottomed saucepan, heat the olive oil with half the butter, add the shiitake mushroom caps and pearl barley, and cook over medium-high heat for about 5 minutes.
Step 2
• Pour carrot juice and 3 cups of water into the same pan, bring to a boil, then add the remaining butter and mushroom stems, and cook at medium temperature.
  
  Add the onion, celery, and rosemary, season with salt and pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 2 minutes.
  
  Add carrots and cook for another 2 minutes.
  
  Add the broccoli and ginger and cook, stirring, until the barley and vegetables are tender and the liquid has evaporated, about 5 minutes.
Step 3
• Pour the thick vegetable soup into serving bowls.

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