Barley Bake Or Soup Recipe - Food.com

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Barley Bake or Soup

By Geniale Genie on July 30, 2010

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Ingredients:

Servings:

1/2 Spanish onion
2 -3 celery ribs, leaves included
2 garlic cloves
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh savory
1/2 cup pot barley
1/2 cup dried red lentils
2 cups vegetable broth
1 (10 ounce) cans sliced mushrooms, drained
1 teaspoon paprika
1 teaspoon fennel seed
Tabasco sauce
salt, to taste
fresh ground pepper, to taste

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Directions:

Prep Time: 5 mins

Total Time: 2 3/4 hrs

1 Combine onion, garlic, celery, and herbs in food processor; pulse until finely chopped.
2 Place chopped vegetables, barley, broth, lentils, mushrooms, paprika, and fennel seeds (if using) in Crockpot. Add salt, pepper, and Tabasco to taste.
3 Cook on high for 2 1/2 hours.

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About This Recipe

Barley Bake or Soup

By Geniale Genie

on July 30, 2010
ID #433924

Very simple slow cooker recipes. Feel free to adjust herbs to what you have in your garden or in your pantry. Uses canned mushrooms for ease, but fresh would taste great. Fits in a 1.5 quart Crockpot. Add extra broth for soup.

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