Pearl Barley Lentil Stew with crispy Shiitake mushrooms
2 cups shiitake mushrooms, broken down in a blender which then should
equal about 1/2 cups.
6-7 garlic cloves, minced
extra virgin olive oil
1 tbsp organic butter
1 carton of organic beef flavored broth ( I like Imagine)
1 cup dry white wine
1 cup pearl barley
1 cup lentils
2 small organic carrots, diced thinly
1 package of natural sausage, I like Al Fresco brand and their
flavored roasted garlic, onion and herb chicken sausage. (Cut into
spices of your choice, like cayenne, minced onions, garlic powder.
Herbs of your choice, like fresh sage.
Place your blended mushrooms into a medium stock pot, add olive oil
and butter. Place heat on medium high, cook for about 2-3 minutes
before adding garlic, cook 1 minute more adding chopped sausage and
next your carton of broth with your 1 cup of barley.
Cook on low heat uncovered for 20 minutes.
Add your thinly chopped carrots, 1 cup of lentils along with your 1
cup of white wine. Cook another 20-25 minutes slightly covered until
done. If you feel like you need more liquid, just add desired amount
of broth or water.
I like to add spices/herbs right at the end, so this is when I would
Serve with whole wheat bread, home made is great just chunks of it to
dunk into your soup.
Pairs Well With
Very easy delicious healthy stew.
I got the idea of crisping up the mushrooms like you usually would
bacon in a soup like this, and it came out really well. This can be
either vegetarian or not. I used a Chicken sausage which you can