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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 :)

    • Kim Hottenstine

      Could be delicious if we can substitute the butter... Carrot-Mushroom-Barley Stew #FNMag #myplate #letsmove #veggies #grains

    • Leslie Maggie

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

    • Dolores Benoit

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

    • Eric Nash

      Carrot-Mushroom-Barley Stew - I'll have to make a variation of this.

    • Amy Petriello

      Carrot-Mushroom-Barley Stew recipe from Food Network Magazine.

    • Carol Kennedy

      Carrot-Mushroom-Barley Stew Not with shiitakes

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