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

Author: Great Eastern Sun
Yield: 4 Servings 1x

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Description

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.

Ingredients

Scale

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.