Tuesday, January 21, 2014

Mushroom Lentil Barley Soup

1 cup dry lentils
½ cup uncooked pearly barley
1 quart beef broth
1 cup dry red wine
14 oz can of diced tomatoes 
8 oz. Baby Bella Mushrooms quartered
1 cup chopped carrots
1 cup sliced celery
1 medium yellow onion chopped
1 tbsp mustard
4 garlic cloves minced
Bay leaves
1-2 teaspoons ground fresh black pepper
Salt to taste
One medium potato chopped


In a slow cooker, mix all ingredients. cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

(Recipe called for ¾ cup each of the barley and lentils. I guess it’s ok as long as it adds up to 1.5 cups. This would be a fine recipe with just barley)

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