Mushroom Barley Soup (Slow Cooker)

Total Time
6hrs 15mins
Prep
15 mins
Cook
6 hrs

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!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. 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.
  2. Add the rest of the ingredients and set the crock and let it cook.
  3. 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.
  4. Bon Appetit.