Name: Mushroom Barley Stew
Ingredients: ½ cup whole barley; 6 Emperor’s Kitchen Organic Whole Shiitake Mushrooms; 7 cups water; One 6” piece Emerald Cove Silver Grade Pacific Kombu; 1 tsp sea salt; 1 small bay leaf; 1 tsp unrefined vegetable oil; 1 sliced onion; 1 sliced carrot; 1 rib celery, sliced; ¼ tsp oregano; 2 Tbsp Miso Master Organic Traditional Red Miso

Mushroom Barley Stew

Enjoy this classic warming winter Mushroom Barley Stew with our tasty Emperor’s Kitchen Organic Shiitake Mushrooms and seasoned with Miso Master Organic Traditional Red Miso.

Author: Great Eastern Sun
Yield: 4 Servings 1x
Category: Stew

Scale

Ingredients

½ cup whole barley
6 Emperor’s Kitchen Organic Whole Shiitake Mushrooms
7 cups water
One 6” piece Emerald Cove Silver Grade Pacific Kombu
1 tsp sea salt
1 small bay leaf
1 tsp unrefined vegetable oil
1 sliced onion
1 sliced carrot
1 rib celery, sliced
¼ tsp oregano
2 Tbsp Miso Master Organic Traditional Red Miso

Instructions

Wash barley and place in a large pot along with shiitake mushrooms, water, and kombu. Soak for 3 hours.
Remove kombu and discard or reserve for another use. Remove and slice shiitake, and return to pot. Bring to a boil, add salt and bay leaf. Reduce heat, cover, and simmer.
Heat oil in a skillet and sauté onion until transparent. Add carrot and celery and sauté for 5 minutes. Remove from heat and set aside.
After simmering soup for 1 hour or so, add oregano, sautéed vegetables, and a little more water if necessary. Simmer until vegetables are tender, about 15 minutes. Remove from heat.
Dilute the miso in a little water and add to the stew.
Serve hot, garnished with minced parsley or scallion if desired.