3 medium carrots, sliced
3 celery sticks, chopped
1 small head broccoli, chopped
1/2 medium onion, chopped
3 medium potatoes, diced
8 oz. shitake mushrooms, sliced
8 oz. portabella mushrooms, sliced
2 (32 oz. ea.) boxes vegetable stock
1 (32 oz.) box vegetable broth
1 (11 oz.) box quick barley
8 oz. Mascarpone cheese (stir in just before serving)

Cook all ingredients in Crock-Pot for 4 to 7 hours except the Mascarpone cheese.

Note: Times will vary depending on your Crock-Pot. Start Crock-Pot on HIGH for the first hour, then turn down to MEDIUM or LOW until ready to serve.

Stir occasionally to keep the barley from settling to the bottom.

Stir in Mascarpone cheese just before serving. Season with salt and pepper to taste if desired.

Submitted by: Chuck W.