Slow Cooker Mushroom Barley Soup is bursting with tender mushrooms, carrots, celery and onions complimented by bits of al dente barley in a perfectly seasoned broth. Let your slow cooker do the work for you with this easy mushroom barley slow cooker recipe for dinner tonight!
Slow Cooker Mushroom Barley Soup Recipe
There's a chill in the air reminding me that the seasons are making a shift. The occasional hot sunny day is becoming a distant memory. Summer has lost it's grip and fall has begun to take over. Cups of hot tea, dinner roasting in the oven and bowls of hearty soup all come to mind now.
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Our Mushroom Barley Soup crockpot recipe is simmering in my slow cooker on my kitchen counter as I write this and my mouth is watering from the "Swirls of Flavor" filling the air!
Bursting with tender mushrooms, carrots, celery and onions, these vegetables are surrounded by bits of barley in a perfectly seasoned velvety broth. The starch from the barley releases as it cooks creating a creamy slow cooker barley soup that is both comforting and nourishing.
Ingredients you will need to make this recipe
- carrots
- celery
- onion
- crimini or white mushrooms
- garlic
- dried thyme
- kosher salt
- pepper
- barley
- vegetable broth
- butter
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Slow Cooker recipes will cook themselves for you. How easy is that to have dinner hot and ready when you get home? Beyond easy! And you can even cook then freeze and heat up another day!
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And if it's more soups you're looking for, made quickly on your stove top, then look no further!
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Oh yes, welcome back my dear friend Fall. I really am so happy that you have arrived and it's time again for comforting slow cooker and soup recipes!
Slow Cooker Mushroom Barley Soup
Ingredients
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 pkg. (10 ounces) sliced crimini or white mushrooms, about 3 cups
- 1 clove garlic, minced
- 1 tsp. dried thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/2 cup uncooked barley
- 4 cups vegetable broth *
- 2 Tbs. butter
Instructions
- Arrange carrots, celery and onion in bottom of slow cooker. Top with mushrooms then garlic, thyme, kosher salt and pepper. Top with barley and add broth.
- Cook 6 hours on low.
- Stir in butter and let cook additional 15 minutes until butter is melted and blended in.
Notes
- If you don't need this soup to be vegetarian, then feel free to use chicken broth or beef broth in place of the vegetable broth!
Nutrition
In the picture of the mushroom barley soup there are pieces of meat or sausage but nothing mentioned in the ingredients. The picture should actually be of the soup. you are promoting. What is this meat?
Hi Joan, there is no meat in this recipe. The dark pieces you are seeing in the photograph are pieces of mushrooms which darken as they cook. All photographs on Swirls are my own. I always photograph the actual recipe that I have developed. I would never post a photograph that is not the actual recipe I have created. Happy Cooking, GG
Hi, how much Barley do you put in/ it’s not listed.
Thanks
Hi Darah, if you scroll down to the recipe card the amount of barley is listed there.you add 1/2 cup uncooked barley to the slow cooker at the start. Savor the Moments, GG