SLOW COOKER 5-MUSHROOM BARLEY SOUP
This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.
Provided by Doug N
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h20m
Yield 6
Number Of Ingredients 17
Steps:
- Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
- Cover and cook on High for 1 hour.
- Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.5 g, Cholesterol 3.3 mg, Fat 9.6 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 1092 mg, Sugar 5.5 g
SLOW-COOKER MUSHROOM BARLEY RISOTTO
This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
- Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
- Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.
MUSHROOM BARLEY SOUP
A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield about 11 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.
Provided by pecagirl27
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
- Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender, about 6 hours.
- Remove and discard the bay leaves to serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g
MUSHROOM BARLEY SOUP (SLOW COOKER)
One beef I have with crock pot recipes is sometimes the size of the crock pot isn't included with the recipe. I have an 7 qt. Kitchen Aide Crock Pot, so most recipes will fit into it. With this recipe, I noticed I only filled the crock with these ingredients to the 4 quart line. I got this recipe out of the Simple Vegan Slow Cooker Cookbook. I noticed that the finished soup needed salt, but I don't add salt to my soups. I leave that up to the discretion of the person eating the soup. I used herbs from my garden that I grew and dried last fall. I used white button mushrooms in this soup. I sprinkled a little Romano cheese on top of my bowl of soup, which isn't vegan, but it surely tasted good and added a little extra flavour. I doubled the recipe because we love our soup!
Provided by Chef Joey Z.
Categories Clear Soup
Time 6h15m
Yield 6-8 cups, 1 serving(s)
Number Of Ingredients 8
Steps:
- Add the soup stock to your slow cooker and turn it on. If you're cooking this on low, 6 to 8 hours is perfect.
- Add the rest of the ingredients and set the crock and let it cook.
- I always check the soup about 1/2 way through cooking as I've found at times the soups is done sooner then the time stated.
- Bon Appetit.
Nutrition Facts : Calories 430.1, Fat 2.5, SaturatedFat 0.5, Sodium 27.1, Carbohydrate 90.2, Fiber 20.1, Sugar 6.4, Protein 19.6
MUSHROOM BARLEY SOUP-SLOW COOKER
This is a recipe that uses the same ingredients as a recipe that a former family member used for their Mushroom Barley Soup with the easy addition of a Slow Cooker
Provided by mandabears
Categories Grains
Time 6h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in crock pot.
- Cover and cook on low for 6-7 hours.
Nutrition Facts : Calories 122, Fat 2.1, SaturatedFat 0.6, Sodium 863.9, Carbohydrate 17.3, Fiber 3.8, Sugar 3.6, Protein 9.5
MUSHROOM ONION BARLEY SOUP
After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It's a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.
Nutrition Facts : Calories 101 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 746mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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