Sophisticated Mushroom Barley Soup Slow Cooker
photo by Bergy
- Ready In:
- 8hrs 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 236.59 ml boiling water
- 14.17 g package dried wild mushrooms, such as porcini
- 29.58 ml butter, divided
- 3 onions, finely chopped
- 6 clove garlic, minced
- 4.92 ml salt
- 4.92 ml cracked black peppercorns
- 680.38 g button mushrooms, sliced
- 157.80 ml pearl barley
- 1419.54 ml beef stock
- 236.59 ml water
- 1 bay leaf
- 59.14 ml soya sauce
- finely chopped green onions or parsley (optional)
directions
- In a heatproof bowl, combine boiling water and dried mushrooms.
- Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
- Chop mushrooms finely and set aside.
- In a skillet, over medium heat, melt 1 tablespoons butter.
- Add onions and cook until soft.
- Add garlic, salt and pepper and cook for 1 minute.
- Transfer mixture to slow cooker stoneware.
- In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
- Add dried mushrooms, toss to combine and cook for 1 minute.
- Transfer mixture to slow cooker stoneware.
- Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Discard bay leaf.
- Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.
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RECIPE SUBMITTED BY
Faith77
Canada
I enjoy cooking, baking and cross stitching.
I like to see peoples faces when they enjoy a meal that I have prepared.