Mushroom Barley Crock Pot Soup Recipes

MUSHROOM AND BARLEY SOUP (CROCK POT)

Mushroom and Barley Soup (Crock Pot) image

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

Provided by ellie_

Categories Grains

Time 6h21m

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, Fat 4.3, SaturatedFat 0.7, Sodium 28, Carbohydrate 51, Fiber 10.4, Sugar 5, Protein 8

CROCK POT BEEF BARLEY MUSHROOM SOUP

Crock Pot Beef Barley Mushroom Soup image

I copied this recipe from one of Gordon Ramsay's cookbooks. I really enjoyed this. I chopped the mushroom finely in my food processor as my DD will not eat mushroom unless they are pulverized and there are a lot of mushrooms in this recipe. You can do all the prep the night before, then just throw everything in the crockpot before going to work and come back to a nice batch of soup. Prep Time includes soaking of dehydrated mushrooms.

Provided by queenbeatrice

Categories Mushroom Soup

Time 8h45m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces shiitake mushrooms, dried
3 cups hot water
1 tablespoon vegetable oil
8 ounces stewing beef, trimmed, cut into bite size pieces and patted dry
4 stalks celery, diced
2 onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1/2 teaspoon black pepper
1/2 teaspoon Chinese five spice powder
8 ounces shiitake mushrooms, fresh, stems removed and caps sliced
2/3 cup barley
4 cups beef stock
1/4 cup soy sauce
green onion, finely chopped

Steps:

In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
Ladle into bowls and garnish with green onions.

SLOW COOKER 5-MUSHROOM BARLEY SOUP

Slow Cooker 5-Mushroom Barley Soup 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

Time 8h20m

Yield 6

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, Carbohydrate 38.5 g, Cholesterol 3.3 mg, Fat 9.6 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 1092 mg, Sugar 5.5 g

KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP

Kelly's Slow Cooker Beef, Mushroom, and Barley Soup image

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

Provided by pecagirl27

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

Time 6h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
½ onion, diced
¾ cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves

Steps:

Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
Cook on Low until the soup thickens and the beef is tender, about 6 hours.
Remove and discard the bay leaves to serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g

MUSHROOM BARLEY SOUP (SLOW COOKER)

Mushroom Barley Soup (Slow Cooker) image

One beef I have with crock pot recipes is sometimes the size of the crock pot isn't included with the recipe. I have an 7 qt. Kitchen Aide Crock Pot, so most recipes will fit into it. With this recipe, I noticed I only filled the crock with these ingredients to the 4 quart line. I got this recipe out of the Simple Vegan Slow Cooker Cookbook. I noticed that the finished soup needed salt, but I don't add salt to my soups. I leave that up to the discretion of the person eating the soup. I used herbs from my garden that I grew and dried last fall. I used white button mushrooms in this soup. I sprinkled a little Romano cheese on top of my bowl of soup, which isn't vegan, but it surely tasted good and added a little extra flavour. I doubled the recipe because we love our soup!

Provided by Chef Joey Z.

Categories Clear Soup

Time 6h15m

Yield 6-8 cups, 1 serving(s)

Number Of Ingredients 8

Ingredients

4 cups vegetable stock
4 cups sliced mushrooms (fresh)
1/2 cup pearl barley
3 tablespoons dairy-free margarine
1 tablespoon fresh dill
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried tarragon

Steps:

Add the soup stock to your slow cooker and turn it on. If you're cooking this on low, 6 to 8 hours is perfect.
Add the rest of the ingredients and set the crock and let it cook.
I always check the soup about 1/2 way through cooking as I've found at times the soups is done sooner then the time stated.
Bon Appetit.

Nutrition Facts : Calories 430.1, Fat 2.5, SaturatedFat 0.5, Sodium 27.1, Carbohydrate 90.2, Fiber 20.1, Sugar 6.4, Protein 19.6

VERY EASY MUSHROOM BARLEY SOUP

Very Easy Mushroom Barley Soup image

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.

Provided by SANDI149

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

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

Steps:

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g

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