Slow Cooker/ Crock Pot Cream of Portabella Barley Soup

Total Time
8hrs 7mins
7 mins
8 hrs

I just found this in a slow cooker cookbook and it is slow cooking in my crockpot as I type lol! The house smells wonderful so I'm hoping this soup tastes just as good as it smells. It is a very easy recipe to throw together, great for a fall day!

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  1. Sauté mushrooms and onions over medium heat for 4-5 minutes.
  2. Transfer to crock pot.
  3. Stir in broth, barley, sherry, sage, garlic and white pepper.
  4. Cover and cook on low until the barley is tender, 6 to 8 hours (or high 4 to 6 hours).
  5. Stir in the milk and cook until hot 15 to 30 minutes.
  6. Ladle into bowl, garnish with parsley and serve!
Most Helpful

it freezes well, and still tastes fantastic. recomend freezing without milk or cream, just so it does not 'break' when re-heating

5 5

This is incredible! The first day it tasted so good, we didn't even add the milk. The second day, I did add the milk and it was even better. Nice, hearty soup with tons of flavor.

4 5

I doubled the barley and the mushrooms. It was delicious, especially after it sat overnight. My only issue was that I cooked it on low for about 5 hours, and for me, the barley was too cooked. It could be my slow cooker, but next time I will cook the barley for less time.