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    You are in: Home / Recipes / Mushroom and Barley Soup (Crock Pot) Recipe
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    Mushroom and Barley Soup (Crock Pot)

    Mushroom and Barley Soup (Crock Pot). Photo by JanuaryBride

    1/2 Photos of Mushroom and Barley Soup (Crock Pot)

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 21 mins

    15 mins

    6 hrs 6 mins

    ellie_'s Note:

    We really enjoyed this simple soup. Recipe source: Fresh from the Vegetarian Slow Cooker.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
    3. 3
      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.
    4. 4
      Serve garnished with chives.

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    Ratings & Reviews:

    • on November 15, 2010


      Made exactly as written and am sorry to say I found this exceedingly bland. It is very filling, something different, and cheap to make, but I couldn't make it again. I was going to give it 2 stars but Fiance actually said it was OK. I found I needed a lot of salt and wished for some lemon! Lemon and thyme always compliment each other. If I were to do it again I think I'd use all fresh mushrooms. Wasn't crazy about the dried shitaki in it.

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    • on November 02, 2010


      I really liked this. I did add a little more seasoning than called for, including fresh garlic. Also 1 tsp of dried whole thyme, which seemed like plenty. Even though I was a little short on the amount of mushrooms, it still worked out really well. Don't be tempted to skip on the amount of liquid because it gets really really thick and creamy. I think the key to this is long and slow - I had it on high originally, thinking we would have it for lunch, but it wasn't looking so good so I turned it down and left it alone for the afternoon. It's really like a stew if you leave it that long, which I really liked. My mushroom hating children even liked this, which is a shocker! I'm sure I'll be making this again with different types of dried mushrooms (today I used shitake, not my favourite). Great way to use a crock pot!

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    • on August 29, 2010


      This is a pretty good recipe. Easy and quick to put together. I used fresh thyme in place of the dried. I used dried shiitake, fresh shiitake, and portabella. My bf didn't care for the portabella very much. Nice warm stew on a cooler day. Thanks for posting.

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    Read All Reviews (10)


    Nutritional Facts for Mushroom and Barley Soup (Crock Pot)

    Serving Size: 1 (114 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 260.3
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 28.0 mg
    Total Carbohydrate 51.0 g
    Dietary Fiber 10.3 g
    Sugars 5.0 g
    Protein 7.9 g

    The following items or measurements are not included:

    vegetable broth

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