slow-cooker-5-mushroom-barley-soup

Slow Cooker 5-Mushroom Barley Soup

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
GypsyD
Recipe by  GypsyD

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. Cover and cook on High for 1 hour.
  3. 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.

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Reviews (2)

Rate This Recipe
Stephanie BowerCraft
2

Stephanie BowerCraft

The soup's consistency is great, nice and hearty although the flavor is very mild. Unfortunately my family learned we don't like all the different mushrooms so I might be leaving out some of the variety next time.

CanDoNan
0

CanDoNan

Good enough for company! So many things come out of slow cooker tasting over boiled or tortured, not this time! The barley was toothsome, the mushrooms earthy and lush. I did not have the time to cook for one hour and then remove the portobellos, I cut them into pieces and chucked them in. Hi oh hi ho. Mother-in-law for dinner 8 hours later and this dish made me look like a chef. I will be making this regularly.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 38.5 g
  • 12%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

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Low 'N Slow Mushroom Barley Soup

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