8 - 10 - cups chicken or mushroom stock
1/2 - pound of pearl barley, rinsed and checked
1 - package (10 ounces) fresh mushrooms, such as Crimini, rinsed and thinly sliced
1 - cup dried mushrooms, Porcini if possible, soaked to cover in warm water to soften, liquid reserved
2 - carrots, peeled and cut into 1/4 inch dice
2 - celery stalks, cut into 1/4 inch dice
1 - yellow onion, cut into 1/4 inch dice
1 - Tablespoon fresh thyme
2 - bay leaves
1 - Tablespoon tomato paste
Salt and pepper to taste
2 - Tablespoons fresh parsley, minced

• To the 3-quart or larger slow cooker, add 8 cups of stock and including reserved liquid from dried mushrooms (being careful to discard any sediment) barley, mushrooms, carrots, celery, onion, thyme, bay leaves, tomato paste, salt, pepper, and parsley. Stir to blend.
  
• Cook on HIGH for 3 to 4 hours, until barley and vegetables have softened. 
• If more liquid is needed, add more stock.
  
• Adjust seasoning and serve with a sprinkling of parsley.