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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

White Bean Mushroom Barley Stew Recipe

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This recipe for White Bean Mushroom Barley Stew is from The Plack Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 red onion, chopped

1 1/2 cups mushrooms, chopped
(use a mix - I use some cremini or white mushrooms, and I also cook dried shiitakes. Of course, it's fun to experiment with mushrooms that are in season too.)

4-5 cloves of garlic, chopped

1 tablespoon butter

2 cups chopped potatoes

1 bunch kale

1 1/2 quarts of vegetable stock

pinch of oregano or thyme

pinch of hot pepper flakes

bay leaf

cracked black pepper

1 can of white beans (canellini), drained and rinsed

1 cup pearl barley

salt to taste
Directions:
Directions:
Melt butter in a large pot. Cook the onions on medium heat until softened (careful - red onions burn fast!), and add the mushrooms and garlic. Cook on medium low for about 10 minutes.

After veggies have softened and browned a bit, add stock. (I like to make my own - freeze onion skins, carrot and mushroom ends, etc. that are scraps from other meals, and boil with water and about a tablespoon of salt. This can be going while you prep the other veggies. This tastes better than packaged stock and you know exactly how much salt is in it.) Add the herbs and pepper.

After adding the stock, allow to come up to a boil. Add barley. Turn down heat and simmer for about 30 minutes (I look at the barley - when it starts to swell up, but still has a bite to it).

At this point, add the potatoes and white beans. Allow those to cook for about 10 minutes, or until potatoes are al dente. By now the barley should have split open down the middle and it should be soft. Add the chopped kale, and cook for a few more minutes until the kale is wilted.

I like to serve this with hot sauce to spice it up and some chevre to mix in. It's also great with a hard cheese grated on top.
Number Of Servings:
Number Of Servings:
2 if you eat in my house, probably 8 for normal people.
Preparation Time:
Preparation Time:
1 hour total
Personal Notes:
Personal Notes:
I started making this soup every week when I received several of these ingredients in my CSA box. Sometimes I keep some in the fridge and freeze the rest for later (it freezes great). You could definitely substitute other veggies or beans, but this is the combination that I like best.

 

 

 

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