Cabbage Barley Soup

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Directions

·         Place first eight ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours.

·         Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes.
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 water if necessary.