Carrot, Mushroom and Barley Stew

• 2 cups carrot juice
• 10 ounces mushrooms, shiitake stems removed and reserved, caps sliced
• 2 tablespoons olive oil
• 4 tablespoons butter, unsalted
• 1 cup pearl barley instant
• 1 medium onions chopped
• 1 stalk celery with leaves, finely diced
• 1/4 teaspoon rosemary leaves dried and crumbled
• 1 x salt and black pepper
• 4 medium carrots cut into 1/2-inch pieces
• 4 cups kale or mustard greens, stems removed and leaves torn
• 1 tablespoon ginger peeled and grated

1. Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat.
2. Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat.
3. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.
4. Stir in the onion, celery and rosemary to the pot and season with salt and pepper.
5. Cook, stirring occasionally, until the onion is translucent, about 2 minutes.
6. Stir in the carrots and cook 2 more minutes.
7. Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan.
8. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.
9. Add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes.
10. Add the remaining 2 tablespoons butter, then ladle the stew into bowls.
11. Serve warm and enjoy.

carrot juice, mushrooms, olive oil, butter, pearl barley, onions, celery, rosemary, salt, carrots, kale, ginger

Taken from recipeland.com/recipe/v/carrot-mushroom-barley-stew-51048 (may not work)