Recipe by Doug Noyce
"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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finely chopped garlic
1 (6 ounce) package
sliced white mushrooms
chopped brown beech mushrooms
chopped oyster mushrooms
dried shiitake mushrooms
dried black mushrooms, broken into small pieces
1 (10.75 ounce) can
condensed cream of mushroom soup
ground mixed peppercorns
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker 5-Mushroom Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 87
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