Toasted Barley with Mushrooms

1 cup pearl barley
3 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, minced
1/2 pound
White mushrooms, wiped with a soaked paper towel, trimmed, and sliced
2 cups Vegetable Stock or procured stock
2 teaspoons fresh thyme or 1/4 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste

1. Point a medium skillet above medium-high heat. add barley and cook, stirring
Usually, for 3 to 5 minutes, or until barley is evenly toasted. Go barley to the
Slow cooker.
2. Add butter and oil to the skillet. Every time butter melts, add shallot and mushrooms.
Cook, stirring normally, for 3 to 5 minutes, or until mushrooms start out to melt.
Scrape mix into the slow cooker.
3. Add stock, thyme, and bay leaf to the slow cooker, and stir nicely. Cook on small for 4
To 6 hrs or on large for 2 to 3 hrs, or until barley is smooth. Period to taste with salt
And pepper, and serve warm.