Mushroom Barley Soup Slow Cooker
Warm, hearty, and irresistibly comforting, this Mushroom Barley Soup made in the slow cooker is the ultimate recipe for cozy days. Bursting with earthy flavors from tender mushrooms, nutty pearl barley, and aromatic herbs like thyme and parsley, this vegan-friendly soup is a wholesome, hands-free meal that couldn't be easier to prepare. Sautéed vegetables like onion, carrots, and celery build a rich, savory base, while the slow cooker does all the heavy lifting, melding flavors together over hours of gentle simmering. Perfect for meal prep or feeding a crowd, this nourishing soup is ready to serve with minimal effort and pairs beautifully with crusty bread. Garnish with fresh parsley for a vibrant finishing touch and enjoy a bowl of comfort that feels as good as it tastes! Keywords: mushroom barley soup, slow cooker soup, vegan soup recipes, easy slow cooker recipes, healthy soups.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (button or cremini)
- 1 cup pearl barley
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a skillet over medium heat.
Add the diced onion, carrots, and celery to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes, until the mushrooms release their liquid and begin to brown.
Transfer the sautéed vegetables and mushrooms to your slow cooker.
Add the pearl barley, vegetable broth, dried thyme, dried parsley, bay leaf, salt, and black pepper to the slow cooker.
Stir everything together to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The barley should be tender, and the flavors well-combined.
Remove the bay leaf and give the soup a quick taste test. Adjust salt and pepper as needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7155 mg | 311% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 53.8 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 534 mg | 41% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6651 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
