Stew with carrots, shiitake mushrooms and pearl barley – detailed recipe. Nutrition value per serving: (total 4) Calories 333, total fats one 4 g., Saturated fats 5 g., Proteins 8 g., carbohydrates 50 g, fiber 8 g, cholesterol 15 mg., sodium 375 mg., sugar – d. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 medium-sized carrots, cut into 2.5 cm. Pieces
- 2 tbsp. carrot juice
- 280 gr Shiitake mushrooms, hats separate from legs and cut sliced
- 4 tbsp. broccoli or young torn leaves mustard
- 1 tbsp. instant pearl barley
- 1 stalk of celery with leaves, finely cut into cubes
- 1 tbsp. l grated ginger root
- 1 medium onion chopped
- 2 tbsp. l olive oil
- 4 tbsp. l (60 gr.) Butter
- 1/4 tsp ground dried rosemary
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: carrots, carrot juice, mushrooms, pearl barley, shiitake mushrooms, ginger root, celery, cabbage broccoli, mustard leaves, onions, rosemary
Recipe preparation:
- In a pan with a thick bottom, heat olive oil and a half butter, pour shiitake mushroom caps and pearl barley, fry at moderate heat, approximately 5 minutes.
- Pour carrot juice and 3 tbsp into the same pan. water, bring to boil, then add the remaining butter and mushroom legs, cook at medium temperature. Add onions, celery and rosemary, season with salt and pepper. Cook, stirring occasionally, until until the onions are soft and transparent, about 2 minutes. Add carrots and cook for another 2 minutes. Add broccoli and ginger, cook, stirring until pearl barley and vegetables will not become soft and the liquid will not evaporate, approximately 5 min
- Pour thick vegetable soup into serving plates.
