Sophisticated Mushroom Barley Soup Slow Cooker

READY IN: 8hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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