Makes 8-10 servings
9 cups water + 5 beef or vegetable bouillon cubes
4 cups sliced fresh mushrooms
3/4 cup uncooked barley
3/4 cup dried lentils
1/4 cup dried onion flakes
3 garlic cloves, minced
1 tsp thyme
1/4 tsp sage
3 bay leaves
1 tsp dried basil
1/2 tsp pepper
Salt to taste
Dissolve the bouillon cubes in the water and add to slow cooker. Add in mushrooms, barley, lentils, onion, bay leaves and garlic to the slow cooker. Cover and cook on LOW for 7 hours (until barley and lentils are tender). Add in thyme, sage, basil, pepper and salt. Cover and cook for 1 hour on LOW. Remove bay leaves and serve. Makes 8 servings.
I loved this soup. It was good the night I ate it and then for my subsequent lunches the next few days. The barley gave it a chewy texture. This is a very healthy recipe and it keeps you full too. 4 stars.
2 comments:
Prepared this last night for a family get-together and they absolutely loved it. All your hard work is worth it when you see your family enjoying what you've fixed for them. Thanks for the wonderful recipe.
so glad you liked it Bruno!
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