Mushroom Barley Stew
Submitted by: JustRightMenus
Servings: 8-10
From the kitchen of:
Rival Crock-Pot Smart-Pot Slow Cooker Owner's Guide, page 17.
Ingredients
2 celery stalks, cut into 1/4" dice
1 yellow onion, cut into 1/4" dice
2 bay leaves
1/2 pound of pearl barley, rinsed and checked over
1 c. dried mushrooms, porcini if possible, soaked to cover in warm water to soften, liquid reserved
1 TB fresh thyme
10 cups stock - use chicken, vegetable, or mushroom
2 carrots, peeled and cut into 1/4" dice
10 ounces fresh mushrooms, sich as crimini, rinsed and thinly sliced
Directions
Add all ingredients, starting with 8 cups of stock and including reserved liquid from dried mushrooms (being careful to discard any sediment), to Stoneware. Stir to blend.
Cook on high for 3-4 hours or on low for 15 1l/2 hours, until barley and vegetables have softened. If more liquid is needed, add more stock (thi will require more cooking time after adding).
Adjust seasoning and serve with a sprinkling of parsley.