Stu with carrots, shiitake mushrooms and pearl barley

Stu with carrots, shiitake mushrooms and pearl barley

Ingredients

• 4 medium carrots, cut into 1/4-inch pieces. 2 tbsp. carrot juice 280 gr. shiitake mushrooms, remove the caps from the legs and cut into slices 4 tbsp. broccoli or young torn mustard leaves 1 tbsp. instant pearl barley 1 stalk of celery with leaves, finely cut into cubes 1 tbsp. l. grated ginger root 1 medium onion, chop 2 tbsp. l. olive oil 4 tbsp. l. (60 gr.) 1/4 tsp butter ground dried rosemary Coarse salt and freshly ground pepper

Directions

1. In a heavy-bottomed saucepan, heat the olive oil and half the butter, add the shiitake mushroom caps and pearl barley, fry at medium-high temperature, about 5 minutes. In the same saucepan, pour carrot juice and 3 tbsp. water, bring to a boil, then add the remaining butter and mushroom legs, cook over medium temperature.
2. Add onion, celery and rosemary and season with salt and pepper. Cook, stirring occasionally, until the onions are soft and transparent, about 2 minutes. Add carrots and cook for 2 more minutes. Add broccoli and ginger, cook, stirring occasionally, until pearl barley and vegetables are soft and the liquid evaporates, about 5 minutes.
3. Pour the thick vegetable soup into portioned bowls.