Preparation:
1. Combine water and bouillon cubes in a saucepan; bring to a boil, stirring until cubes dissolve. Pour into a 4-quart electric slow cooker; stir in mushrooms and next 8 ingredients. Cover; cook on low-heat setting 6 hours or until barley is tender and liquid is absorbed. Discard bay leaf. Stir in 1/2 cup cheese. Spoon barley mixture into individual bowls; sprinkle with remaining cheese and sunflower seeds. |
