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    • 4 Carrots, medium
    • 1 stalk Celery with, leaves
    • 1 tbsp Ginger
    • 4 cups Kale or mustard greens
    • 1 Onion, medium
    • 1/4 tsp Rosemary, dried
    • 10 oz Shiitake mushrooms

    Pasta & Grains

    • 1 cup Barley, instant

    Baking & Spices

    • 1 Kosher salt and freshly ground pepper

    Oils & Vinegars

    • 2 tbsp Olive oil, extra-virgin


    • 2 cups Carrot juice


    • 4 tbsp Butter, unsalted

    Carrot-Mushroom-Barley Stew

    • Amanda Niedzialomski

      Carrot-Mushroom-Barley Stew Recipe : Food Network Kitchen : Food Network -; next time I will make the following changes: double the liquids, use vegetable stock instead of water, finely chop the mushroom stems or just leave them out. Solid recipe; hubby loved it :)

    • katie smith

      can you tell I'm craving barley? Carrot Mushroom Barley Stew: I made it but replaced the mushrooms with navy beans. Yum yum. I think I'll try it with the mushrooms next time though.

    • Terran McGinnis

      Get this all-star, easy-to-follow Carrot-Mushroom-Barley Stew recipe from Food Network Magazine.

    • Sarah Halliday

      Carrot-Mushroom-Barley Stew Recipe : Food Network Kitchens : Food Network -

    • Karrin Huynh

      Carrot, mushroom barley stew! Made this tonight! it was awesome!

    • Kirsten Henrickson

      Carrot Mushroom Barley Stew from

    • Catherine Sichmeller

      Carrot Mushroom Barley Stew... must try!

    • Christine Rogers

      Carrot mushroom barley stew

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