Mushroom Barley Soup (Slow Cooker) - cooking recipe

Ingredients

4 cups vegetable stock
4 cups sliced mushrooms (fresh)
1/2 cup pearl barley
3 tablespoons dairy-free margarine
1 tablespoon fresh dill
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried tarragon

Preparation

Add the soup stock to your slow cooker and turn it on. If you're cooking this on low, 6 to 8 hours is perfect.
Add the rest of the ingredients and set the crock and let it cook.
I always check the soup about 1/2 way through cooking as I've found at times the soups is done sooner then the time stated.
Bon Appetit.