quite possibly the best soup EVER

mushroom and lentil and barley soup.

 

2 cups button mushrooms, sliced (1 small package)

1-2 oz shiitake mushrooms, diced

3/4 cup pearled barley, dry

3/4 cup lentils, dry

2 quarts vegetable broth

2 tsp minced garlic

1/4 cup onion flakes

2 tsp dried summer savory

1 tsp dried basil

3 bay leaves

1 tsp ground black pepper

2 vegetable bouillon cubes

salt to taste

 

Combine all ingredients in a 4-quart slow cooker. Cook on low for 10-12 hours or on high for 4-6 hours. With one hour left in cooking, add 1 cup of water. Don't forget to take out the bay leaves before you eat it.

 

Makes 4 large servings, about 2.5 cups each.

 

Amount Per Serving

Calories 207

Total Fat 0.7g

Saturated Fat 0.2g

Cholesterol 0mg

Sodium 1108mg

Carbohydrate 45.1g

Dietary Fiber 7.1g

Sugars 6.6g

Protein 6.8g

Vitamin A 20% Vitamin C 6%

Calcium 2% Iron 10%

Done