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