More Soup Love – Mushroom Barley Soup

I can’t get off my soup streak. Cheap, full of nutrition, warming – what more can you ask from a one pot meal? I’m working on using up things that I already have on hand. It’s economical and makes it easy to throw together

I’ve found a ton of yummy whole grains in the pantry, so I’m incorporating more in my meal planning. I really need to stick to my grocery budget, so this seems to be the way to go! I have declared 2011 the year of organizing at  my house. Wish me luck!

Slow Cooker Quick and Easy Mushroom Barley Soup

soy-free

  • 10 ounces mushrooms , chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 cup barley
  • 5 cups water
  • 1 tablespoon Vegan Chick’n Bouillon
  • 1 teaspoon thyme (or 2 sprigs fresh thyme)
  • salt and pepper to taste

The night before: Cut up all the veggies and store together in a container in the fridge.

In the morning: Add all ingredients except salt and pepper to the slow cooker. Cook on low 6 to 8 hours.

Before serving: Taste and add salt and pepper, also add more thyme if needed. Add more water if the soup is thicker than you like.

Yields: 6 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours

Comments

  1. Andrea Fowler says:

    Do you have any suggestions for what to use as a Barley substite if one can’t have gluten? I LOVE barley and miss it a lot.

  2. Would this soup freeze well? Not that I think there’d be any leftovers :) Planning to make it today.

  3. Hi! I made this soup today with 2 portabello and crimini mushrooms (about 1.2 lbs of mushrooms!). It’s fantastic! I’ll be placing a few of the jars into the freezer for easy lunches. Btw, everyone loves your split pea soup–converting non-veggies to liquid smoke. Thankfully, I’ve never had split pea with ham. But I’m now told that your liquid smoke idea tastes even better.
    Thank you!!

    • Kathy Hester (geekypoet) says:

      Molly – Sorry I didn’t answer you earlier. I haven’t frozen that soup, but it should freeze just fine.

      Thank you for letting me know how you and your family/friends are responding to the recipes! I am a huge fan of liquid smoke. It seems to make most things yummy.

      • Hi Kathy – it froze very well and the frozen leftovers were yummy! I’ve made the recipe a few times now.

        I recently bought a set of Kuhn Rikon stainless steel pressure cookers from Amazon and tried out your recipes in them. They work very well in the pressure cookers, though I made a few quick adjustments, such as stirring in the mushrooms after the veg and barley pressure cooked and cooking for a few extra minutes.

        I think the quick cooking of the pressure cooker works for me, so I can cook and have it ready when needed. I feel that I need to be home (and awake) if the Crockpot is plugged in, so it really limited what I could get done.

        I absolutely love your recipes!

        I think I saw you featured on Healthy Bitch Daily. Is that right? I had scanned the email I received and forgot to follow-up, but I was pretty sure it was you. I am looking forward to your book coming out in October!

        Molly

  4. Love this soup! I do not make it in the slow cooker though – sorry! If you do the night before prep and chop the veggies – great suggestion, by the way – you can make it on the stove in about an hour. I add one small, chopped onion to my soup and saute it with carrots, celery and garlic. Saute a few min. and then add mushrms. The smell is wonderful! I use one cup of hulled barley instead of your 1/2 c.- love this barley! After rinsing the barley, I add this to the pot and saute for one more minute before adding the rest of the ingredients. Simmer for 45 min. to one hour. It’s delicious! Thanks for coming up with this recipe! Really love it and the thyme is a nice addition!

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