Cooking Time:
4-6 hoursServings:
6-8
Ingredients
9 c. chicken broth1 lb. fresh mushrooms, sliced
1 onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
1/2 c. pearled barley
1/2 oz. dried porcini mushrooms
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. pepper
Wow! This recipe for Slow Cooker Mushroom Barley Soup could not be any easier! This hearty and healthy soup is a fantastic first course or even main dish on a cold Winter day.
- Combine all ingredients in a 6-Quart slow cooker.
- Cover and crock on LOW 4-6 hours.
- Serve with a crusty french baguette and a drizzle of truffle oil, if desired.
- Note: This dish is vegetarian as well as Vegan if using vegetable broth.
Happy Crocking!
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XOXO,
Jenn
Made this soup over the weekend and it was great! The broth was so rich and flavorful! I love mushrooms and this delivered on mushroom taste! My family who are not as fanatic about mushrooms even tolerated the soup and all but one of them cleaned their bowls!
Thanks Jill…. Love success stories!