Sophisticated Mushroom Barley Soup Slow Cooker

• 1 cup boiling water
• 1 (1/2 ounce) package dried wild mushrooms, such as porcini
• 2 tablespoons butter, divided
• 3 onions, finely chopped
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon cracked black peppercorns
• 1 1/2 lbs button mushrooms, sliced
• 2/3 cup pearl barley
• 6 cups beef stock
• 1 cup water
• 1 bay leaf
• 1/4 cup soya sauce
• finely chopped green onions or parsley (optional)

1. In a heatproof bowl, combine boiling water and dried mushrooms.
2. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
3. Chop mushrooms finely and set aside.
4. In a skillet, over medium heat, melt 1 tablespoons butter.
5. Add onions and cook until soft.
6. Add garlic, salt and pepper and cook for 1 minute.
7. Transfer mixture to slow cooker stoneware.
8. In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
9. Add dried mushrooms, toss to combine and cook for 1 minute.
10. Transfer mixture to slow cooker stoneware.
11. Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
12. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
13. Discard bay leaf.
14. Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.

boiling water, mushrooms, butter, onions, garlic, salt, cracked black, button mushrooms, pearl barley, beef stock, water, bay leaf, soya sauce, green onions

Taken from www.food.com/recipe/sophisticated-mushroom-barley-soup-slow-cooker-103239 (may not work)