Slow Cooker 5-Mushroom Barley Soup Recipe - Allrecipes.com
  • READY IN 8+ hrs

Slow Cooker 5-Mushroom Barley Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 20 mins

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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Footnotes

  • Cook's Notes:
  • If planning for a dinner meal, depending on time of day, stop cooking until three hours before serving time. Re-heat on HIGH for first hour, reduce to LOW for remaining 2 hours.
  • If preparing before going to work, place on LOW setting before leaving. Cooking may extend beyond 8 hours but will only deepen the flavor. Insure cover is in place tightly, to avoid evaporation of liquid. If needed, add additional water or milk to thin to desired consistency.
  • Brown Beech mushrooms usually come attached to rhizome root ball. Cut from mushrooms and chop finely for earthy flavoring.
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Reviews More Reviews

Mar 07, 2012

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.

 
Jun 25, 2014

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.

 

2 Ratings

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 1092 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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