2 tablespoons butter
1 cup sliced carrots
1 cup chopped onion
1 pound fresh white mushrooms, sliced (about 5 cups)
1 1/2 cups diced smoked ham (about 8 ounces)
4 teaspoons curry powder
2 (13 3 /4-ounce) cans ready-to-serve chicken broth
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup quick cooking barley


1. In a large saucepan, melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes. Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes.
2. Add ham and curry powder; cook, stirring constantly, until curry is fragrant, about 30 to 60 seconds. Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes.

Be sure to purchase quick cooking barley for this dish, or precook regular pearl barley in water until tender, about 45 minutes.

Curried Mushroom Barley Stew
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