Slow Cooker 5-Mushroom Barley Soup

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Doug Noyce 0

"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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8 h 20 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


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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...

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 t...

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