Carrot, Mushroom & Barley Stew

Directions

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.

Stir in 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.

Stir in 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.

Add the remaining 2 tablespoons butter, then ladle the stew into bowls.

Serve warm and enjoy.