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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the vegetable broth into a large heavy pot or slow cooker and bring it to a gentle simmer over medium heat.

2. Add the dried shiitake pieces, pearl barley, dry lentils, dried onion flakes, minced garlic, dried summer savory, dried basil, bay leaves and black pepper to the broth.

3. Stir in the sliced fresh button mushrooms so they are evenly distributed through the pot.

4. If using a slow cooker, cover and cook on low for about 12 hours until the barley and lentils are very tender. If using a stovetop pot, keep it at a low simmer, partly covered, for about 12 hours, stirring every hour or so and adding a splash of water if it thickens too much.

5. Remove and discard the bay leaves. Stir the stew well and season with salt to taste before serving hot.