Mushroom Bean Barley Soup

• 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-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

dried great northern beans, mushrooms, onions, butter, garlic, cartons, celery, carrots, pearl barley, parsley flakes, salt, bay leaf, white pepper

Taken from www.tasteofhome.com/recipes/mushroom-bean-barley-soup/ (may not work)