Instructions: 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.

Yield: 9 servings (serving size: 1 cup barley mixture, about 2 1/2 teaspoons cheese, and 1 teaspoon sunflower seeds).

Selections:1 B, 2 P/M. Points: 4.

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