Slow Cooker Herbed Wild Mushroom Barley Soup
Slow Cooker Herbed Wild Mushroom Barley Soup is the ultimate comfort food, perfect for chilly evenings. This hearty soup combines earthy wild mushrooms and nutty barley, simmering effortlessly in your slow cooker to create a warm embrace in a bowl. It’s an ideal dish for gatherings or cozy Sundays, best enjoyed with crusty bread on the side for a truly satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 8 oz wild mushrooms (shiitake, cremini, portobello), chopped
- 1 cup pearl barley
- 6 cups low-sodium vegetable broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 4 sprigs fresh thyme
Instructions
- Clean and chop the wild mushrooms. Dice the onion and mince the garlic.
- Sauté onions and garlic in olive oil over medium heat until golden brown.
- Transfer the sautéed mixture to the slow cooker. Add carrots, celery, mushrooms, barley, thyme sprigs, and vegetable broth.
- Cover and cook on low for 8 hours or high for 4 hours.
- Check if barley is tender. Adjust seasoning with salt and pepper.
- Serve hot, garnished with extra thyme if desired.
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: For a gluten-free option, substitute barley with quinoa. Add spinach or kale for a nutritional boost. Store leftovers in an airtight container in the fridge for up to five days.