Mushroom Barley Stew - Crock-Pot Smart-Set Owner's Manual

Mushroom Barley Stew

pound of pearl barley, rinsed and checked over
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2
1 10-ounce 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
2 celery stalks, cut into
1 yellow onion, cut into
8-10 cups chicken (or mushroom) stock
1 tablespoon fresh thyme
2 bay leaves
1 tablespoon tomato paste
Salt and pepper
2 tablespoons Italian flat-leaf parsley
1. Add all ingredients, starting with 8 cups of stock and including reserved
liquid from dried mushrooms (be careful to discard any sediment) to
stoneware. Stir to blend.
2. Cover; cook on LOW for 5-6 hours or on HIGH for 3-5 hours, until barley and
vegetables have softened. If more liquid is needed, add more stock (this will
require more cooking time after adding).
3. Adjust seasoning and serve with a sprinkling of parsley.
Serves 8-10
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch dices
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4
-inch dices
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-inch dices
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E64
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.