Sunday, January 10, 2010

Mushroom and Barley Soup

For Christmas I got a great new cookbook for my crockpot -- in fact, it has three cookbooks in one! This recipe comes from the soups and stews part of the cookbook.

This recipe has simple ingredients and pretty good flavor. Plus, it's loaded with yummy good-for-you veggies!

Mushroom and Barley Soup - Adapted from the Crockpot Cookbook

6 C chicken broth
16 oz. mushrooms, sliced
1 onion, chopped (or 2 T minced flakes)
2 large carrots, sliced
2 stalks celery, sliced
1/2 C barley*
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. thyme
1/2 tsp. pepper

Combine all ingredients in the crockpot and stir. Then, cover, and cook on low for 4-6 hours.

*I would add the barley about 2 hours before serving (if it's quick cook), otherwise it will be too overdone.

We used the leftovers (with a little corn starch as a thickener) over a pork roast... yum-o. Highly recommended.

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  1. Yum! This looks good. And what a great idea to use the leftovers over a pork roast!

  2. Yum-o is right...even from the picture I can taste the goodness.....

  3. That looks good! Anything with mushrooms melts my heart :)

  4. What to do with those barley's in my cabinet??? Now I know! Thank you!!!

  5. I loved this soup! It really looks delicious.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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