Mushroom Lentil Barley Stew

Ingredients

• 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

Directions

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.