Description
Experience the warmth of Slow Cooker Herbed Wild Mushroom Barley Soup, a nourishing blend of earthy mushrooms and aromatic herbs, perfect for cozy evenings.
Ingredients
Scale
- 2 cups mixed wild mushrooms (shiitake, cremini, porcini)
- 1 cup pearl barley
- 4 cups low-sodium vegetable broth
- 2 medium carrots, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp dried oregano
- Freshly ground black pepper to taste
Instructions
- Prepare Your Ingredients: Wash and chop the vegetables: dice the mushrooms and carrots, chop the onions, and mince the garlic.
- Combine in Slow Cooker: In your slow cooker, add the mixed wild mushrooms, diced carrots, chopped onions, minced garlic, pearl barley, thyme, oregano, and pepper. Stir gently to combine.
- Add Liquid: Pour in the vegetable broth until all ingredients are submerged. Stir again to mix everything well.
- Set It and Forget It: Cover the slow cooker and set it on low for about 6 hours or high for about 3 hours.
- Taste Test: Once cooking time is up, taste your soup and adjust seasoning with additional pepper or thyme as desired.
- Serve Up: Ladle the soup into bowls and garnish with additional fresh herbs if desired. Pair with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 210
- Sugar: 4g
- Sodium: 310mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: For added depth of flavor, sauté onions and garlic before adding to the slow cooker. Feel free to swap pearl barley for quinoa or add leafy greens like spinach or kale right before serving. Store leftovers in an airtight container for up to five days; reheat on low heat with a splash of broth if needed.