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In the cold fall and winter months, this slow cooker mushroom barley soup is always a KosherEye favorite. Make it vegetarian, or add chuck or boneless flanken. It is the perfect soup to cook all day, or all night, ready to serve for Shabbos lunch.

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Ingredients

One 24 ounce container fresh button mushrooms - sliced or chopped*
1-cup celery - chopped
1 cup peeled carrots - chopped
2 large onions - chopped
1/4-cup olive oil
2 cloves fresh garlic - minced
1 3/4 cups pearl barley
2 Tablespoons each mushroom soup mix and chicken bouillon mix
1/8 - 1/4-teaspoon black pepper

* Using a blend of fresh mushrooms is also nice. Try shiitake, cremini, or button.

Directions

Soak barley in water about 2-3 hours; rinse and drain
Saute onions, celery, and mushrooms in olive oil until soft (about 5-10 minutes)
Add carrots and garlic near end of sauté.
Sauté mushrooms and onions with olive oil, pepper, garlic and onion powder
Place all in a 5 quart slow cooker
Add barley, instant mushroom soup mix, bouillon mix
Fill slow cooker with water, cover

Cook all day or overnight on low (8-12 hours)

Notes

Approximately 8 Servings 
This recipe can be made dairy or parve
Recipe, kosher, soup, dairy or parve

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