Crock Pot Mushroom Barley Soup

This Crock Pot Mushroom Barley Soup is a hearty and nourishing recipe, which includes mushrooms and pearled barley. It’s a healthy twist on the classic, ready in about 8 hours and 15 minutes.

Crock Pot Mushroom Barley Soup Ingredients

• 1 yellow onion, diced
• 3 large carrots, sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced or pressed
• 16 oz white button mushrooms, quartered
• 1 cup pearled barley, dry
• 8 cups vegetable broth
• 1 bay leaf (use 2 for more flavor)
• 1 teaspoon dried thyme
• 1 teaspoon salt (more to taste)

How To Make Crock Pot Mushroom Barley Soup

1. Prep the vegetables: Dice the onion and garlic. Slice the carrots and celery. Quarter the mushrooms.
2. Combine ingredients in slow cooker: Add all the prepped vegetables, dry barley, broth, bay leaf, thyme, and salt to the Crock Pot. Stir to combine.
3. Cook the soup: Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until vegetables and barley are tender.
4. Taste and serve: Taste the soup before serving and add more salt or pepper if needed. Serve warm with crunchy bread.

Recipe Tips

• Can I freeze this as a meal prep?
  Yes, combine prepped veggies and dry barley in a freezer bag. Label with broth, spices, and cooking time. Thaw before cooking.
• What kind of mushrooms work best?
  White button mushrooms are classic, but cremini or portobello add deeper flavor.
• Can I use quick-cooking barley?
  Yes, but reduce cooking time and add it later to avoid mushiness.
• How to make it more savory:
  Add a splash of soy sauce or a spoonful of tomato paste for umami depth.
• Is this recipe gluten-free?
  No, pearled barley contains gluten. Use brown rice or quinoa for a gluten-free version.

What To Serve With Mushroom Barley Soup

This filling soup pairs well with:

• Crusty whole grain bread
• Garlic toast or sourdough slices
• Side salad with vinaigrette
• Roasted root vegetables
• Grilled cheese sandwich

How To Store Mushroom Barley Soup

Refrigerate:
Store in an airtight container in the fridge for up to 5 days.

Freeze:
Cool completely, then freeze in portions for up to 2 months. Thaw in the fridge and reheat gently.

Mushroom Barley Soup Nutrition Facts

• Calories: 175 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 872mg
• Potassium: 516mg
• Fiber: 8g
• Sugar: 7g
• Calcium: 40mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add beans for extra protein?
Yes, add canned white beans or chickpeas in the last hour of cooking.

Why is my barley chewy?
Barley may need longer to soften depending on your slow cooker. Cook longer or pre-soak if desired.

Can I use beef broth instead?
Yes, beef broth adds a rich, meaty flavor, but it’s no longer vegetarian.

How to thicken the soup:
Let it simmer uncovered near the end or mash some of the barley.

Can I use frozen vegetables?
Yes, though fresh gives the best texture. Add frozen veggies early in the cook time.

Try More Recipes:

• Crock Pot Miso Soup
• Crock Pot Matzo Ball Soup
• Crock Pot Maryland Crab Soup