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Smoky Mushroom and Barley Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 8 ounces cremini mushrooms, sliced
  • 3/4 cup pearl barley, rinsed
  • 4 cups vegetable broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • Salt and black pepper, to taste

Instructions
 

  • Place the onion, carrots, celery, mushrooms, barley, vegetable broth, smoked paprika, thyme, bay leaves, garlic, and soy sauce in the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the barley is tender.
  • Remove the bay leaves and season with salt and black pepper before serving.

Notes

Check the soup near the end of cooking and add a splash more broth if the barley has absorbed too much liquid. Leftovers keep well in the fridge 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