Chicken, Mushroom, and Barley Soup

In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips

• Ready In: 7 hrs 30 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil
• 2  leeks, chopped, using the white and some of the tender green parts
• 3  stalks celery, with leaves, chopped
• 3  medium carrots, chopped
• 1  lb cremini mushroom, sliced
• 1  teaspoon dried thyme
• 1  bay leaf
• 1  cup pearl barley
• 6  cups chicken broth
• 1⁄4 cup dried porcini mushrooms
• 1⁄4 cup dry sherry
• 2  cups  bite-size pieces  cooked chicken

Directions

1. Heat the oil in a large skillet over med-high heat.
2. Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
4. Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
5. Remove the bay leaf before serving.