What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Sunday, March 9, 2014

Barley Mushroom Lentil Soup

Barley Mushroom Lentil Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

5 beef or vegetable bouillon cubes
9 cups water
4 cups sliced fresh mushrooms
3/4 cup uncooked barley
3/4 cup dried lentils
1/4 cup dried onion flakes
3 bay leaves
3 garlic cloves, minced
1 tsp thyme
1/4 tsp sage
1 tsp dried basil
1/2 tsp pepper
Salt to taste

In the slow cooker, dissolve bouillon cubes in water.  Stir in mushrooms, barley, lentils, onion flakes, bay leaves, and garlic.  Cover and cook on low for 5-7 hours until barley and lentils are tender.

Stir in thyme, sage, basil, pepper, and salt.  Cover and cook on low 1 additional hour.  Remove and discard bay leaves; serve.

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