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!
Provided by Gwynn Galvin
Categories Main Course Soup
Time 6h10m
Number Of Ingredients 11
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 5-MUSHROOM BARLEY SOUP
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
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
MUSHROOM AND BARLEY SOUP (CROCK POT)
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
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)
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
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
DEB'S MUSHROOM & BARLEY SOUP
Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. -Debra Kamerman, New York, New York
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker., In a large bowl, mix egg and remaining salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
SOPHISTICATED MUSHROOM BARLEY SOUP SLOW COOKER
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
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
SLOW-COOKER MUSHROOM BARLEY RISOTTO
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
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 BEEFY WILD MUSHROOM AND BARLEY SOUP
Beef-flavored broth is the robust base for a full-flavored soup loaded with beef, mushrooms and barley.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h15m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
- Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g
CREAMY BEEF MUSHROOM BARLEY SOUP IN A SLOW COOKER
Make and share this Creamy Beef Mushroom Barley Soup in a Slow Cooker recipe from Food.com.
Provided by Pinay0618
Categories Grains
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain excess grease, and transfer beef to a slow cooker.
- Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
- Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
- Cook on Low for 5 hours.
- Stir heavy cream and green beans into the soup and cook 1 hour more.
Nutrition Facts : Calories 343.8, Fat 10.2, SaturatedFat 3.8, Cholesterol 38.6, Sodium 894.3, Carbohydrate 44.1, Fiber 10.3, Sugar 1.1, Protein 19.7
KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
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
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 BEEF MUSHROOM BARLEY SOUP
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
Steps:
- In slow cooker, combine all ingredients.
- Cover and cook on low setting for 5-6 hours.
LOW 'N SLOW MUSHROOM BARLEY SOUP
This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!
Provided by Leanne Cooke
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.8 g, Fat 6.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 352.8 mg, Sugar 7.5 g
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- Dice the onion and garlic, slice the carrots and celery, and quarter the mushrooms. If you are prepping this in advance to make at a later time, add these ingredients to a freezer bag with the dry barley. Add a label with the other ingredients you need and how long it will cook in the crockpot. Put it in the freezer and pull it out to thaw in the fridge a day before or the morning of the day you want to make the meal.
- Add the veggies and barley to the slow cooker with the broth, bay leaf, dried thyme, and salt. Stir, cover, and cook for 3-4 hours on high or 6-8 hours on low.
- Taste the soup before serving, and add salt or pepper to taste. Enjoy warm with crunchy bread!
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