Description
A comforting and hearty soup featuring earthy wild mushrooms and nutty barley, simmered to perfection in a slow cooker for a nourishing meal any day of the week.
Ingredients
- Wild Mushrooms (shiitake, cremini, oyster) – 2 cups, chopped
- Pearl Barley – 1 cup
- Low-Sodium Vegetable Broth – 6 cups
- Carrots – 2 medium, diced
- Celery – 2 stalks, sliced
- Onion – 1 medium, diced
- Dried Thyme – 2 tsp
- Garlic – 3 cloves, minced
- Freshly Ground Black Pepper – to taste
Instructions
- Prepare Your Ingredients: Clean the wild mushrooms thoroughly and chop them into bite-sized pieces. Dice the onion, slice the carrots and celery, and mince the garlic.
- Sauté Aromatics: In a skillet over medium heat, add a splash of olive oil. Sauté the onion and garlic until fragrant (about five minutes).
- Combine Ingredients in Slow Cooker: Transfer the sautéed mixture to the slow cooker. Add chopped vegetables, wild mushrooms, barley, thyme, pepper, and vegetable broth. Stir well to combine.
- Set It and Forget It: Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Final Touches: After cooking time is completed, check if the barley is tender and adjust seasoning if necessary.
- Serve and Enjoy: Ladle soup into bowls and garnish with fresh herbs if desired. Pair with crusty bread for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Consider swapping barley for quinoa for a gluten-free option. Feel free to add leafy greens like spinach or kale for extra nutrition. Store leftovers in an airtight container in the fridge for up to five days; reheat with a splash of broth.