Description
Crockpot Mushroom Barley Soup is a heartwarming dish that combines the earthy richness of mixed mushrooms with the chewy texture of pearl barley. As it simmers in your slow cooker, this nourishing soup fills your kitchen with delightful aromas, inviting you to cozy up and savor every spoonful. Perfect for chilly evenings or busy weeknights, it’s an adaptable recipe that allows you to incorporate your favorite vegetables and herbs, making it a comforting staple in any home.
Ingredients
Scale
- 8 oz mixed mushrooms (cremini and shiitake), sliced
- 1 cup pearl barley
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients: Clean and slice mushrooms; dice carrots, celery, and onion.
- Sauté (optional): In a skillet, heat oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic for an additional minute.
- Combine in crockpot: Add all ingredients into the crockpot—mushrooms, barley, carrots, celery, onions (sautéed or raw). Season with thyme, salt, and pepper.
- Add liquids: Pour in vegetable broth until submerged. Stir well; add white wine if desired.
- Cook: Set crockpot to low for 6 hours or high for 3 hours.
- Serve: Taste and adjust seasoning before serving hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg