Sophisticated Mushroom Barley Soup Slow Cooker Recipes

SLOW COOKER MUSHROOM BARLEY SOUP

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.

SLOW-COOKER MUSHROOM BARLEY RISOTTO

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.

SOPHISTICATED MUSHROOM BARLEY SOUP SLOW COOKER

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.

SLOW-COOKER BEEF MUSHROOM BARLEY SOUP

Steps:

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

MUSHROOM AND BARLEY SOUP (CROCK POT)

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.

SLOW COOKER 5-MUSHROOM BARLEY SOUP

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.

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

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.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
• If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.

MUSHROOM BARLEY SOUP (SLOW COOKER)

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.

LOW 'N SLOW MUSHROOM BARLEY SOUP

Steps:

• Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
• Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
• Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
• Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
• Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
• Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.