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Mushroom Lentil Barley Stew
SUBMITTED BY:
diggergirl
PHOTO BY:
USALBRECHTS
"This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread."
RECIPE RATING:
Read Reviews
(35)
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PREP TIME
15 Min
COOK TIME
12 Hrs
READY IN
12 Hrs 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
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DIRECTIONS
In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
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REVIEWS
Reviewed on Jul. 16, 2005 by
DC Girly Girl
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DC Girly Girl
Jul. 16, 2005
Yum! I chopped up a whole onion instead of using flakes. Before putting everything into the crockpot, I sauteed the onion, 2 minced cloves of garlic, one grated carrot, and one minced jalapeno in some olive oil. Then I put that into the crockpot. I didn't have savory, so I just used italian seasoning in lieu of that and the basil. A keeper!
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12 users found this review helpful
Yum! I chopped up a whole onion instead of using flakes. Before putting everything into the...
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Reviewed on Dec. 26, 2004 by KARENVG
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KARENVG
Dec. 26, 2004
This is an amazing soup! I made it two days before serving it for Christmas dinner (I had two vegans who came to dinner)and my guests were extremely impressed. My husband who likes hearty beef based soups was surprised at it's taste and called it "satisfying." Plus, my daughter-in-law who prides herself on her homemade soups stated it was the best soup she ever had. Need I say more? Thank you Carol.
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6 users found this review helpful
This is an amazing soup! I made it two days before serving it for Christmas dinner (I had two...
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Reviewed on Nov. 27, 2007 by TwinMom
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TwinMom
Nov. 27, 2007
This recipe is definitely a keeper, although (as others said) there is too much pepper. I actually enjoy that much heat in many recipes, but in this recipe it dominates too much over the more subtle flavors. I will cut in half at least next time, and maybe a quarter for my toddlers' sake. A really neat thing about this recipe is that most of the ingredients are dry or easily replaced with dry ingredients, so it is easy to pre-mix on the weekend, store in a Ziploc bag on a shelf, and then throw in a crockpot with 2 quarts of water in the morning before work any day of the week - or even a month later, if you use an oxygen-reducing packet. I replaced broth with boullion and garlic with garlic powder. Button mushrooms were the only fresh ingredient we used, and I since found a way to order freeze-dried mushrooms - so next time I will be using entirely dry ingredients and then will "just add water".
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5 users found this review helpful
This recipe is definitely a keeper, although (as others said) there is too much pepper. I...
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Reviewed on Apr. 2, 2006 by
RUNRJENK
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RUNRJENK
Apr. 2, 2006
this is a great, healthy, low-fat recipe...i have made it several times. HOWEVER, i would recommend that you cut the amount of black pepper in the recipe in half (to 1 tsp) because otherwise, it has a lingering burn and your lips will be on fire by the end of a bowl!!!
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5 users found this review helpful
this is a great, healthy, low-fat recipe...i have made it several times. HOWEVER, i would...
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Reviewed on Apr. 4, 2008 by
ONIOND
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ONIOND
Apr. 4, 2008
Way too much black pepper. I measured everything to a T; Maybe cut the pepper in half next time, because other than that it was awesome.
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4 users found this review helpful
Way too much black pepper. I measured everything to a T; Maybe cut the pepper in half next...
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Reviewed on Apr. 12, 2007 by
Frann R.
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Frann R.
Apr. 12, 2007
Since I am not vegetarian, I used chicken broth but didn't add salt. Walmart didn't have shitake mushrooms ( I live in rual Western Michigan ) so I just doubled the amount called for, using regular mushrooms. This is a staple recipe in my kitchen, I will use it over and over and over...
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4 users found this review helpful
Since I am not vegetarian, I used chicken broth but didn't add salt. Walmart didn't have...
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Reviewed on Jan. 16, 2007 by
KymInNM
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KymInNM
Jan. 16, 2007
This had delicious flavor and a wonderful, hearty texture. I used all fresh herbs (but I didn't have savory, so I used thyme and a bit of mint), a whole Vidalia onion instead of onion flakes, and baby bellas instead of button mushrooms. I followed other reviewers' advice and used only 1 tsp pepper, but next time I'll up it to 1.5. My boyfriend, the soup junkie, loved this.
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3 users found this review helpful
This had delicious flavor and a wonderful, hearty texture. I used all fresh herbs (but I...
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Reviewed on Jun. 6, 2006 by
TINAPEACOCK
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TINAPEACOCK
Jun. 6, 2006
Made this last night before bed and woke up to a delicious-smelling house! How yummy is this?! Filling and hearty, yet low in calories and fat, very nutritious. The 5 stars are for how easy this was to prepare and for a recipe we'll use all year long. Thanks!
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3 users found this review helpful
Made this last night before bed and woke up to a delicious-smelling house! How yummy is this?!...
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Reviewed on Nov. 13, 2005 by Tara
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Tara
Nov. 13, 2005
Maybe it's just my crock pot, but I cooked it on high for 4 hours and most of the liquid cooked away. I added more water, and a splash of white wine. This is a delicious, hearty, fall/winter recipe.
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3 users found this review helpful
Maybe it's just my crock pot, but I cooked it on high for 4 hours and most of the liquid...
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