Pearl Barley Lentil Stew with crispy Shiitake mushrooms
  • Cooking Time: 40
  • Servings: 8
  • Preparation Time: 15
  • 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
  • slices.) Optional.
  • spices of your choice, like cayenne, minced onions, garlic powder.
  • Herbs of your choice, like fresh sage.
  1. Place your blended mushrooms into a medium stock pot, add olive oil
  2. and butter. Place heat on medium high, cook for about 2-3 minutes
  3. before adding garlic, cook 1 minute more adding chopped sausage and
  4. next your carton of broth with your 1 cup of barley.
  5. Cook on low heat uncovered for 20 minutes.
  6. Add your thinly chopped carrots, 1 cup of lentils along with your 1
  7. cup of white wine. Cook another 20-25 minutes slightly covered until
  8. done. If you feel like you need more liquid, just add desired amount
  9. of broth or water.
  10. I like to add spices/herbs right at the end, so this is when I would
  11. do it.
  12. Serve with whole wheat bread, home made is great just chunks of it to
  13. dunk into your soup.
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 easily omit.