Lazy Mushroom Barley Soup Recipe
Slow cooker mushroom barley soup is an easy, delicious and filling dish. Made with three different kinds of mushrooms, veggies, barley and broth, this easy pleaser is one you will want to make over and over.
Servings: 8 servings
Calories: 111kcal
Ingredients
- 8 oz baby bella mushrooms, sliced
- 5 oz shiitake mushrooms, sliced
- 8 oz white mushrooms, sliced
- 1 large carrot diced
- 1 large celery stalk, diced
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce*
- 1 tablespoon soy sauce I use reduced sodium
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¾ cup pearl barley
- 8 cups broth vegetable, mushroom or beef broth would all work well
Instructions
- place slow cooker liner into slow cooker, if using
- place mushrooms into slow cooker
- add diced vegetables to slow cooker
- add garlic, Worcestershire sauce, say sauce, basil, thyme and barley to slow cooker
- pour broth over ingredients in slow cooker
- stir, cover and cook on low for 6 hours.
- serve in bowls and enjoy!
Notes
Please refer to the text above for ideas regarding other types of mushrooms that would work with this soup.
To make the vegan or vegetarian version of this soup, be sure to use a vegan Worcestershire sauce.
Nutrition
Calories: 111kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1106mg | Potassium: 419mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2052IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg