Mushroom Lentil Barley Stew

• 2 quarts vegetable broth or 2 quarts chicken broth
• 1 quart water
• 1/2 cup white wine
• 2 cups sliced button mushrooms
• 1 ounce dried shiitake mushrooms or 1 ounce dried porcini mushrooms, crumbled
• 3/4 cup pearl barley
• 3/4 cup brown lentils
• 1 onion, diced
• 4 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced (about 1 lb)
• 2 teaspoons dried savory
• 3 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 - 1 teaspoon ground black pepper
• salt, to taste
• 1 (10 ounce) box frozen chopped spinach (optional)
• 1 (15 ounce) can petite diced tomatoes (optional)
• 2 -3 teaspoons fresh lemon juice (optional)
• parmesan cheese (optional)

1. Combine everything except optional ingredients in slow cooker. Cook on high 4-6 hours or low 8-12 hours. If using spinach and/or tomatoes, add 2 hours before serving. If using lemon juice and/or parmesan cheese, add just before serving.

vegetable broth, water, white wine, button mushrooms, shiitake mushrooms, pearl barley, brown lentils, onion, garlic, carrots, potatoes, bay leaves, basil, oregano, thyme, rosemary, sage, ground black pepper, salt, tomatoes, lemon juice, parmesan cheese

Taken from www.food.com/recipe/mushroom-lentil-barley-stew-413902 (may not work)