Mushroom Barley Soup

Here’s a hearty soup that’s delicious and loaded with vegetables. I like to eat it with warm bread smothered in butter.

—CONSTANCE SULLIVAN OCEANSIDE, CA

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PREP: 25 MIN. + SOAKING • COOK: 5 HOURS • MAKES: 12 SERVINGS (3 QUARTS)

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¹/₂ cup dried great northern beans

1 pound sliced fresh mushrooms

2 cups chopped onions

1 medium leek (white portion only), sliced

2 tablespoons butter

1 to 2 garlic cloves, minced

2 cartons (32 ounces each) chicken broth

3 celery ribs, thinly sliced

3 large carrots, chopped

¹/₂ cup medium pearl barley

2 teaspoons dried parsley flakes

1 ¹/₂ teaspoons salt

1 bay leaf

¹/₄ teaspoon white pepper

1. Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer.

2. Transfer to a 6-qt. slow cooker. Drain and rinse beans, discarding liquid. Add the beans, broth, celery, carrots, barley, parsley, salt, bay leaf and pepper. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf.