Winter Cremini and Roasted Cauliflower Camper's Stew with Backpacker's Lightweight Option

2 lbs cremini mushrooms cleaned and chopped
1 head cauliflower chopped
4 cloves garlic chopped
2 tbsp olive oil
4c low sodium chicken broth
1 c almond milk unsweetened
3 oz tomato paste
1 c barley
2 tsp dried tarragon leaves
1 tsp dried oregano
2 tsp cracked pepper (optional)
1 tsp sea salt (more or less to taste)

For cooking at home (bring a thermos to your destination day hike), start by tossing the cauliflower with 1 tbsp olive oil on a baking tray and roast in a 350 degree oven for thirty minutes. 

While your cauliflower is roasting, heat your other tablespoon of olive oil in a deep soup pan. Add in the tarragon, oregano and garlic into the pan until fragrant. Next add the mushrooms until they have been sauteed to release the juices, about five minutes while constantly stirring. Combine the tomato paste, bouillon and almond milk into the pot and allow it to come to a boil. Turn the mix down to a simmer. When your cauliflower is ready, put half into a blender with a few cups of the mushroom mix and blend until smooth. Add it back into the pot along with the rest of the chopped cauliflower. Now add in your barley, salt and pepper and simmer for 50 minutes to cook the barley.

This recipe is easily modified to cook at a camp in a dutch oven. You can just add the chopped cauliflower with the bouillon without roasting and skip the blending step. This will leave your stew with more texture, but just as good. 

To dehydrate for backpacking just pour out onto the dehydrator plastic sheets and completely dry until crumbled. Pack the crumbled version and rehydrate at camp.

Serving suggestions: Add parmesan crisps to the top to add another layer of flavor, if you don't have any handy, just grate some fresh parm over the top

Serves 6 hungry campers or hikers