2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
I put this together Sunday at 2 pm...put it in the crock pot on low for 12 hours. This morning when I got up for work it was done, so I turned it off and let it sit until cooled, then put it in a container for the fridge. I tasted it and wow...is it good. Can hardly wait until dinner. Stew..salad..custy bread. mmmmmmmmm
