Ingredients

• 2 quartss vegetable broth
• 2 cups sliced fresh button mushrooms
• 1 ounce dried shiitake mushrooms , torn into pieces
• 0.75 cups uncooked pearl barley
• 0.75 cups dry lentils
• 0.25 cups dried onion flakes
• 2 teaspoons minced garlic
• 2 teaspoons dried summer savory
• 3 bays leaves
• 1 teaspoon dried basil
• 2 teaspoons ground black pepper
• salt to taste

Instructions

1. 1 In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. 2 Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition per serving