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 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.
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