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Slow Cooker Mushroom Barley Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup pearl barley
  • 8 ounces button mushrooms, sliced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the pearl barley, sliced mushrooms, diced onion, diced carrots, diced celery, and minced garlic into the slow cooker.
  • Pour the vegetable broth over the ingredients and add the dried thyme, bay leaf, salt, and black pepper.
  • Stir everything together to combine evenly.
  • Cover and cook on low for 7 hours until the barley is tender and the vegetables have softened.
  • Remove the bay leaf, stir in the chopped parsley, and serve.

Notes

Check the barley near the end of cooking and add a splash of broth if it has absorbed too much liquid. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a little extra broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board