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Slow Cooker Mushroom Barley Soup

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PREP TIME
20 min
COOKING TIME
480 min
TOTAL TIME
500 min
SERVINGS
6 servings
Dinner U.S.
Slow Cooker Mushroom Barley Soup
Ingredients
  • 3 cups water
  • 1 cup barley
  • 4 cups beef broth
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1 tablespoon finely chopped garlic
  • 1 (6 ounce) package sliced white mushrooms
  • 1/2 cup chopped brown beech mushrooms
  • 1/2 cup chopped oyster mushrooms
  • 1/4 cup dried shiitake mushrooms
  • 1/4 cup dried black mushrooms, broken into small pieces
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mixed peppercorns
Instructions
1
Boil water in a slow cooker set to its highest heat setting until it reaches a rolling boil; then add barley, beef broth, milk, olive oil, chopped onion, diced celery, sliced carrot, minced garlic, various types of mushrooms including white, brown beech, oyster, shiitake, black, and a can of cream of mushroom soup to the slow cooker.
2
Cover the slow cooker and cook on its highest heat setting for 1 hour.\nRemove the shiitake mushrooms from the slow cooker using a slotted spoon and chop them into smaller pieces, approximately 1/2 inch in size. \nGradually decrease the heat setting of the slow cooker to its lowest level and continue cooking for an additional 7 hours.