Here is a fantastic Mushroom Barley Soup Recipe you can make in the Slow Cooker. Mushroom barley soup is a great source of nutrients. This soup is also incredibly hearty and filling. Some of the health benefits of this tasty soup includes getting a supply of antioxidants from mushrooms. All three types of mushrooms that are included in this recipe top the list of nutritious mushrooms. You can also receive a nice daily dose of dietary fiber from the barley base in this soup. But best of all, this soup is also very yummy!
The three types of mushrooms in the mushroom barley soup have slightly differing flavors but complement each other nicely. If you are a little overwhelmed by a number of mushrooms, you can cut down to 1 ½ lbs total of mushrooms, but the original recipe will not leave you disappointed!
If you want to add meat for a heartier dish, we recommend cubes of beef. Since you are slow cooking it, any kind of tougher cut like chuck roast or stew met wil do.
| Prep Time | 20 minutes |
| Cook Time | 7 hours |
| Servings |
servings
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- 3/4 cups pearled barley
- 7 cups vegetable stock (or water)
- 1 lb cremini mushrooms sliced
- 1 lb white mushrooms chopped
- 1 oz shitake mushrooms chopped
- 3 carrots chopped
- 2 stalks celery chopped
- 1 onion chopped
- 4 cloves garlic whole
- 1 bay leaf
- salt/pepper for seasoning
- parsley for garnish
- 1-2 tbsp extra virgin olive oil (optional for flavour)
Ingredients
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- Combine all items in the bowl of the slow cooker and set the temperature to low for approximately 7 hours.
- Stir soup, and add more seasoning if necessary. Serve in bowls with parsley for garnish.
