Mushroom Lentil Barley Stew

Ingredients

• 3  bay leaves 
• 2 cups button mushrooms fresh sliced
• 1 teaspoon basil dried
• 0.3 cup onion flakes dried
• 1 ounce mushroom caps dried
• 2 teaspoons garlic minced
• 2 teaspoons ground pepper black
• 0.8 cup pearl barley uncooked
• 8 servings salt to taste
• 2 teaspoons summer savory dried
• 2 quarts vegetable broth 

Equipment

• slow cooker

Directions

1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low.
3. Remove bay leaves before serving.