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| | Mushroom Barley Stew
1 tablespoon of olive oil
1 medium onion, finely chopped
1 cup of chopped carrots, about 2 carrots
1 clove garlic, minced
1 cup of pearl barley
1 cup of dried wild mushrooms, broken into pieces
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of dried thyme leaves
5 cups of vegetable broth
Heat oil in medium skillet over medium high heat. Add onion, carrots, and garlic; cook and stir 5 minutes or until tender. Place in slow cooker.
Add barley, mushrooms, salt, pepper and thyme. stir in broth. Cover; cook on LOW 6 to 7 hours. Adjust seasonings, if desired. Makes 5 to 6 servings
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