• 9 c. chicken broth
  • 1 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

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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.

  1. Combine all ingredients in crock.
  2. Cover and crock on LOW 4-6 hours.
  3. Serve with a crusty french baguette and a drizzle of truffle oil, if desired.
  4. Note:  This dish is vegetarian as well as Vegan if using vegetable broth.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Mushroom Barley Soup

 

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