Crock Pot Beef Barley Mushroom Soup - cooking recipe

Ingredients

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

Preparation

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.
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.
Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
Ladle into bowls and garnish with green onions.