Recipe Crock Pot Beef Barley Mushroom Soup
Slow Cooker Mushroom Barley Soup is bursting with tender mushrooms, carrots, celery and onions complimented by bits of al dente barley in a perfectly seasoned broth. Let your slow cooker do the work for you with this easy mushroom barley slow cooker recipe for dinner tonight!
Slow Cooker Mushroom Barley Soup Recipe
There's a chill in the air reminding me that the seasons are making a shift. The occasional hot sunny day is becoming a distant memory. Summer has lost it's grip and fall has begun to take over. Cups of hot tea, dinner roasting in the oven and bowls of hearty soup all come to mind now.
First Published: October 26, 2017... Last Updated: September 19, 2019
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Our Mushroom Barley Soup crockpot recipe is simmering in my slow cooker on my kitchen counter as I write this and my mouth is watering from the "Swirls of Flavor" filling the air!
Bursting with tender mushrooms, carrots, celery and onions, these vegetables are surrounded by bits of barley in a perfectly seasoned velvety broth. The starch from the barley releases as it cooks creating a creamy slow cooker barley soup that is both comforting and nourishing.
Ingredients you will need to make this recipe
- carrots
- celery
- onion
- crimini or white mushrooms
- garlic
- dried thyme
- kosher salt
- pepper
- barley
- vegetable broth
- butter
Looking for a new slow cooker? The Hamilton Beach Set 'N Forget Programmable Slow Cooker is my favorite! No need to worry if you're running late getting home. This slow cooker will switch from cook to warm and keep everything at the perfect temperature while waiting for you to arrive home!
Slow Cooker Recipes
Slow Cooker recipes will cook themselves for you. How easy is that to have dinner hot and ready when you get home? Beyond easy! And you can even cook then freeze and heat up another day!
L to R: Coconut Curry Thai Chicken; Pineapple Chili Chicken; Moroccan Chicken
Coconut Curry Thai Chicken's light curry broth is the perfect blend of the Thai flavors and seasonings of coconut, curry, ginger, basil and lime and guaranteed to wake up your taste buds!
Your mouth will water every time when you taste Slow Cooker Pineapple Chili Chicken's sweet and tangy sauce and you'll definitely be coming back for seconds!
Slow Cooker Moroccan Chicken will transport you to a far away place with it's sweet and tangy raisins and olives and combination of spices.
Homemade Soup Recipes
And if it's more soups you're looking for, made quickly on your stove top, then look no further!
L to R: Cheddar Potato Soup; Creamy Tomato Soup With Cheddar Bacon Grilled Cheese Croutons; Italian Wedding Soup
Cheddar Potato Soup is a a homemade soup that's creamy, silky and cheesy with a hint of bacon and a quick and easy recipe to make for dinner! Brimming with fresh vegetables, this easy potato cheese soup will be a welcome addition to your weeknight menu.
The classic Creamy Tomato Soup With Cheddar Bacon Grilled Cheese Croutons simmers on your stove top and will warm you up on a chilly fall day topped with grilled cheese croutons of crispy bacon, sharp cheddar cheese and potato bread.
You're going to love that this Italian Wedding Soup recipe is a cinch to make with premade meatballs and baby spinach! It's a homemade soup that's ready in about 30 minutes!
Oh yes, welcome back my dear friend Fall. I really am so happy that you have arrived and it's time again for comforting slow cooker and soup recipes!
Slow Cooker Mushroom Barley Soup
Slow Cooker Mushroom Barley Soup is bursting with tender mushrooms, carrots, celery and onions complimented with bits of barley in a perfectly seasoned broth. Let your slow cooker do the work for you today!
Servings 4
Calories 182 kcal
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 pkg. (10 ounces) sliced crimini or white mushrooms, about 3 cups
- 1 clove garlic, minced
- 1 tsp. dried thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/2 cup uncooked barley
- 4 cups vegetable broth *
- 2 Tbs. butter
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Arrange carrots, celery and onion in bottom of slow cooker. Top with mushrooms then garlic, thyme, kosher salt and pepper. Top with barley and add broth.
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Cook 6 hours on low.
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Stir in butter and let cook additional 15 minutes until butter is melted and blended in.
- If you don't need this soup to be vegetarian, then feel free to use chicken broth or beef broth in place of the vegetable broth!
Calories: 182 kcal | Carbohydrates: 29 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 4 g | Cholesterol: 15 mg | Sodium: 1276 mg | Potassium: 340 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 6182 IU | Vitamin C: 6 mg | Calcium: 61 mg | Iron: 3 mg
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