Slow Cooker Mushroom Barley Soup Recipes

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

SLOW COOKER MUSHROOM BARLEY SOUP

Slow Cooker Mushroom Barley Soup image

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!

Provided by Gwynn Galvin

Categories Main Course Soup

Time 6h10m

Number Of Ingredients 11

Ingredients

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

Steps:

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.
Cook 6 hours on low.
Stir in butter and let cook additional 15 minutes until butter is melted and blended in.

Nutrition Facts : Calories 182 kcal, Carbohydrate 29 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 1276 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

SLOW-COOKER MUSHROOM BARLEY RISOTTO

Slow-Cooker Mushroom Barley Risotto image

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups lower-sodium vegetable broth
1 ounce Parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

SLOW COOKER CHICKEN BARLEY SOUP

Slow Cooker Chicken Barley Soup image

This is a wonderful Barley soup made in the Slow cooker, but using the microwave to have in ready in 3 hours. Feel free to add any other vegetables that are available. As you can see no need for oil or butter.

Provided by Sageca

Categories Grains

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
4 celery ribs, chopped
3 carrots, peeled chopped
2 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped mushrooms
1 cup cooked chicken breast, chopped
1/2 cup pearl barley, picked over and rinsed
8 cups chicken broth

Steps:

Heat the chicken broth and pour into slow cooker.
Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
Spoon into Slow cooker and cook on High for 2 hours,.
Heat up mushrooms in microwave.
Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
On high cook another hour.
Serve with crackers.

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

MUSHROOM BARLEY SOUP-SLOW COOKER

Mushroom Barley Soup-Slow Cooker image

This is a recipe that uses the same ingredients as a recipe that a former family member used for their Mushroom Barley Soup with the easy addition of a Slow Cooker

Provided by mandabears

Categories Grains

Time 6h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

9 cups chicken broth, can use Vegetable or 9 cups beef broth
1 lb white button mushrooms, sliced
1 medium yellow onion, diced
2 carrots, diced
2 celery ribs, diced
1/2 cup barley
1 (7/8 ounce) package dried mushroom, Trader Joes has a . 88 ounce package
3 garlic cloves, minced
1 teaspoon salt (optional)
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper

Steps:

Combine all ingredients in crock pot.
Cover and cook on low for 6-7 hours.

Nutrition Facts : Calories 122, Fat 2.1, SaturatedFat 0.6, Sodium 863.9, Carbohydrate 17.3, Fiber 3.8, Sugar 3.6, Protein 9.5

SOPHISTICATED MUSHROOM BARLEY SOUP SLOW COOKER

Sophisticated Mushroom Barley Soup Slow Cooker image

Again a soup recipe, I just love soup. This is from my fav. slow cooker cook book, "150 best slow cooker recipes", by Judith Finlayson. To make it vegetarian use 7 cups vegetable stock and omit the extra cup water.

Provided by Faith77

Categories Stocks

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup boiling water
1 (1/2 ounce) package dried wild mushrooms, such as porcini
2 tablespoons butter, divided
3 onions, finely chopped
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 1/2 lbs button mushrooms, sliced
2/3 cup pearl barley
6 cups beef stock
1 cup water
1 bay leaf
1/4 cup soya sauce
finely chopped green onions or parsley (optional)

Steps:

In a heatproof bowl, combine boiling water and dried mushrooms.
Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoons butter.
Add onions and cook until soft.
Add garlic, salt and pepper and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
Add dried mushrooms, toss to combine and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Discard bay leaf.
Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.

Nutrition Facts : Calories 195.8, Fat 5.1, SaturatedFat 2.8, Cholesterol 10.2, Sodium 1879.3, Carbohydrate 30.1, Fiber 5.8, Sugar 5.2, Protein 10.7

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

SLOW-COOKER BEEF MUSHROOM BARLEY SOUP

Slow-Cooker Beef Mushroom Barley Soup image

Make and share this Slow-Cooker Beef Mushroom Barley Soup recipe from Food.com.

Provided by JackieOhNo

Categories Grains

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs beef chuck, cubed
4 teaspoons beef base
1 (12 ounce) bag frozen chopped onions
1 (8 ounce) can tomato sauce
8 ounces mushrooms, sliced
3/4 cup pearl barley
1/2 teaspoon black pepper
5 cups water

Steps:

In slow cooker, combine all ingredients.
Cover and cook on low setting for 5-6 hours.

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