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Ingredients
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2 quarts vegetable broth
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2 cups sliced fresh button mushrooms
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1 ounce dried shiitake mushrooms, torn into pieces
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¾ cup uncooked pearl barley
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¾ cup dry lentils
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¼ cup dried onion flakes
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2 teaspoons minced garlic
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2 teaspoons dried summer savory
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3 bay leaves
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1 teaspoon dried basil
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2 teaspoons ground black pepper
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salt to taste
Directions
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In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
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Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Nutrition Facts (per serving)
213 | Calories |
1g | Fat |
44g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 213 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 1% |
Sodium 466mg | 20% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 9g | 32% |
Total Sugars 5g | |
Protein 8g | 17% |
Vitamin C 3mg | 3% |
Calcium 58mg | 4% |
Iron 4mg | 20% |
Potassium 421mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.