Mushroom Barley Stew
Recipe is from the Crock-Pot® Slow Cooker Cookbook item number: CB10-6-PIL
1 tablespoon olive oil
1 medium onion, finely chopped
1 cup chopped carrots (about 2 carrots)
1 clove garlic, minced
1 cup uncooked pearl barley
1 cup dried wild mushrooms, broken into pieces
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon black pepper
5 cups vegetable broth
1) Heat oil in medium skillet over medium-high heat. Add onion, carrots and garlic; cook and stir 5 minutes or until tender. Remove to CROCK-POT® slow cooker.
2) Add barley, mushrooms, salt, thyme and pepper. Stir in broth. Cover; cook on LOW 6 to 7 hours. Adjust seasonings.
Tip: To make this rich and hearty stew into a soup, add 2-3 more cups of broth and cook for the same period of time.