It seems to me that there are very few people who do not like soup. No matter how many different kinds I come up with, there is always someone who wants it. I like to bring soup in to work to share with my friends there are they are always so appreciative. This recipe, like many of my recipes, came from me looking in the fridge and pantry to see what I had that I could use to make a new recipe. This recipe is easy and can be made vegetarian by substituting the beef stock for vegetable stock. The soup is full of earthy flavors from the mushrooms and filling from all the root veggies and barley. Using the slow cooker allows you to make the soup in the summer without heating up the kitchen! The soup can be made on the stove in a large put by sauteing the veggies in a Tablespoon of olive oil for 5 minutes and then adding the remaining ingredients, bringing it all to a simmer and simmering for 20-30 minutes.
Ingredients:
2 cups pearl barley
4 cups water, boiled
8-10 oz, sliced mushrooms, white, baby bella or any of your favorites
2 carrots, diced
1 onion, diced
2 celery stalks, diced
1 parsnip, diced (optional if you don't have one)
2 garlic cloves, minced
3 fresh thyme stalks
1 large or 2 small Bay leaves
1 tsp kosher salt
1 tsp freshly ground black pepper
16 cups beef stock, you can use chicken or vegetable if you prefer
Here's how:
Place the barley in a large bowl and pour the boiling water over it. Cover it with plastic wrap and let it sit while you cut the vegetables and prepare the soup.
Place the vegetables, seasonings, and stock into a large slow cooker.
Drain the barley and pour the soaked barley into the slow cooker.
Turn the cooker on and cook on high for 4-5 hours or on low for 8-9 hours until the barley and vegetables are softened.
Turn off the cooker and remove the Bay leaf and the stalks from the thyme.
Serve now, refrigerate for 3 days or freeze for up to 6 months.
Ingredients:
2 cups pearl barley
4 cups water, boiled
8-10 oz, sliced mushrooms, white, baby bella or any of your favorites
2 carrots, diced
1 onion, diced
2 celery stalks, diced
1 parsnip, diced (optional if you don't have one)
2 garlic cloves, minced
3 fresh thyme stalks
1 large or 2 small Bay leaves
1 tsp kosher salt
1 tsp freshly ground black pepper
16 cups beef stock, you can use chicken or vegetable if you prefer
Here's how:
Place the barley in a large bowl and pour the boiling water over it. Cover it with plastic wrap and let it sit while you cut the vegetables and prepare the soup.
Place the vegetables, seasonings, and stock into a large slow cooker.
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| Sliced mushrooms |
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| Close up of veggies and herbs |
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| You can see that I use a Reynolds Crock Pot liner for easy clean up |
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| Everything is in. The mushrooms float to the top. |
Turn the cooker on and cook on high for 4-5 hours or on low for 8-9 hours until the barley and vegetables are softened.
Turn off the cooker and remove the Bay leaf and the stalks from the thyme.
Serve now, refrigerate for 3 days or freeze for up to 6 months.
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| All done and packed into a soup container to give to friends |
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