CROCKPOT MUSHROOM BARLEY SOUP RECIPES

Name: Mushroom and Barley Soup (Crock Pot)
Prep time: 15 min
Cook time: 6 h 6 min
Total time: 6 h 21 min
Yield: 4-6 serving(s)
Ingredients: 1 ounce dried mushroom; 1 tablespoon olive oil; 1 onion, chopped; 1 carrot, chopped; 1 celery rib, chopped; 1 cup pearl barley; 8 ounces mushrooms, sliced; 6 cups vegetable broth; 1 1/2 teaspoons dried thyme; salt; pepper; 2 tablespoons chives, minced

MUSHROOM AND BARLEY SOUP (CROCK POT) RECIPE - FOOD.COM

Mushroom and Barley Soup (Crock Pot) Recipe - Food.com image

Make and share this Mushroom and Barley Soup (Crock Pot) recipe from Food.com.

Total Time 6 hours 21 minutes

Prep Time 15 minutes

Cook Time 6 hours 6 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 ounce dried mushroom
1 tablespoon olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 cup pearl barley
8 ounces mushrooms, sliced
6 cups vegetable broth
1 1/2 teaspoons dried thyme
salt
pepper
2 tablespoons chives, minced

Steps:

Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.
In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.
Serve garnished with chives.

Nutrition Facts : Calories 260.4, FatContent 4.3, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 28, CarbohydrateContent 51, FiberContent 10.4, SugarContent 5, ProteinContent 8

SLOW COOKER 5-MUSHROOM BARLEY SOUP RECIPE | ALLRECIPES

Slow Cooker 5-Mushroom Barley Soup Recipe | Allrecipes image

This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.

Provided by Doug N

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 cups water
1 cup barley
4 cups beef broth
1 cup milk
2 tablespoons olive oil
1 cup diced onion
½ cup diced celery
½ cup diced carrot
1 tablespoon finely chopped garlic
1 (6 ounce) package sliced white mushrooms
½ cup chopped brown beech mushrooms
½ cup chopped oyster mushrooms
¼ cup dried shiitake mushrooms
¼ cup dried black mushrooms, broken into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
½ teaspoon salt
½ teaspoon ground mixed peppercorns

Steps:

Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
Cover and cook on High for 1 hour.
Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

Nutrition Facts : Calories 270.9 calories, CarbohydrateContent 38.5 g, CholesterolContent 3.3 mg, FatContent 9.6 g, FiberContent 7.5 g, ProteinContent 10.3 g, SaturatedFatContent 2.2 g, SodiumContent 1092 mg, SugarContent 5.5 g

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