Ingredients:

1/2 lb of pearl barley, rinsed and checked over
10 oz. package of fresh mushrooms, such as crimini, rinsed and thinly sliced
1 cup dried mushrooms, porcini if possible, soaked to cover in warm water to soften, liquid reserved
2 carrots, peeled and cut into ¼ inch dice
2 celery stalks, cut into ¼ inch dice
1 yellow onion, cut into ¼ inch dice
8 -10 cups chicken (or mushroom) stock
1 Tablespoon fresh thyme
2 bay leaves
1 Tablespoon Tomato paste
Salt and pepper to taste
2 Tablespoon minced fresh parsley

Directions:

Add all ingredients, starting with 8 c of stock and including reserved liquid from dried mushrooms (being careful to discard any sediment) to Slow Cooker.  Stir to blend.  Cook on High for 3-4 hours, until barley and vegetables have softened.  If more liquid is needed, add more stock.  Adjust seasoning and serve with a sprinkling of parsley.

Serves: