Makes 4 servings
5 cups water
2 tsp Shirley J beef bouillon or 4 tsp regular bouillon granules
1/3 cup pearl barley
1/3 cup lentils
1 Tbsp dehydrated onion flakes (you could use fresh onion instead)
2 garlic cloves, minced
1 bay leaf
1 cup sliced mushrooms
1 1/2 lbs stew meat (preferably made with a roast from the chuck)
1/2 tsp thyme
1/2 tsp basil
1/2 tsp pepper
1 tsp salt
1 Tbsp red wine vinegar (plus more, if needed)
1. Place water, bouillon, mushrooms, barley, lentils, onion, garlic, bay leaf, stew meat, thyme, basil and salt in the slow cooker.
2. Cover and cook on LOW for 6-8 hours, until lentils are cooked and stew meat is tender.
3. Add in the pepper and red wine vinegar. Add in more basil, thyme and salt to taste. Serve with warm bread.
I love this soup. I love the barley and lentils with the mushrooms. It is perfect with warm, yummy bread on a cold day. 4 stars.