Slow Cooker Mushroom Lentil Barley Stew

[Guest guest]

Slow Cooker Mushroom Lentil Barley Stew

 

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  brown 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

 

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley,

lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.

Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves

before serving. Serves 4 to 6.