Crock Pot Beef Barley Mushroom Soup

• 8 ounces shiitake mushrooms, dried
• 3 cups hot water
• 1 tablespoon vegetable oil
• 8 ounces stewing beef, trimmed, cut into bite size pieces and patted dry
• 4 stalks celery, diced
• 2 onions, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon Chinese five spice powder
• 8 ounces shiitake mushrooms, fresh, stems removed and caps sliced
• 2/3 cup barley
• 4 cups beef stock
• 1/4 cup soy sauce
• green onion, finely chopped

1. In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
2. In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
3. Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
4. Ladle into bowls and garnish with green onions.

shiitake mushrooms, water, vegetable oil, stewing beef, stalks celery, onions, garlic, gingerroot, black pepper, chinese five spice powder, shiitake mushrooms, barley, beef stock, soy sauce, green onion

Taken from www.food.com/recipe/crock-pot-beef-barley-mushroom-soup-422346 (may not work)