MUSHROOM BARLEY STEW

 Ingredients

- 1 T olive oil

- 2 carrots, chopped

- 1 onion, finely chopped

- 1 clove garlic, minced

- 5 cups vegetable broth

- 1 cup uncooked pearl barley

- 1 cup dried shiitake mushrooms, broken into pieces

- 1 t salt

- 1/2 t freshly ground black pepper

- 1/2 t dried thyme

 
Preparation

       1. Heat oil in a medium skillet over medium-high heat. Add carrots, onion and garlic, and cook, stirring until tender (about 5 minutes).

     2. Place in a slow cooker. Add broth, barley, mushrooms, salt, pepper and thyme. Cover, and cook on low for 6 to 7 hours.