Slow-cooker barley and double-mushroom pot

Instructions

1. Combine parsley, one-third of the garlic and lemon rind in a small bowl. Season with salt and pepper. Cover and place in fridge.
2. Heat oil in a large non-stick frying pan over medium heat. Add mushrooms and onion and cook, stirring, for 10 minutes or until softened and beginning to brown. Season with salt and pepper. Add remaining garlic, thyme, and chilli flakes and cook, stirring, for 30 seconds, or until fragrant. Transfer vegetable mixture to a 4.5 litre (18-cup) slow cooker.
3. Dissolve stock powder in 1 litre (4 cups) hot water. Add pumpkin, tomato, stock and barley to cooker and stir to combine. Cook, covered, on low for 4 hours, adding extra water to stew if too thick. Serve sprinkled with reserved parsley mixture and cheese.