Slow Cooker Crock Pot Cream of Portabella Barley Soup
Indulge in the earthy comfort of Slow Cooker Crock Pot Cream of Portabella Barley Soup, a hearty and creamy dish perfect for cozy nights. This recipe blends tender portabella mushrooms, nutty pearl barley, and a medley of sautéed vegetables in a rich, velvety broth thickened with heavy cream. Slow-cooked to perfection, the soup develops deep, savory flavors with minimal effort, making it a fantastic make-ahead meal for busy days. Enhanced with a hint of thyme and finished with fresh parsley, this wholesome soup is satisfying enough to serve as a main course. Whether you're seeking a vegetarian comfort food recipe or a slow cooker classic, this dish delivers on taste, texture, and simplicity.
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Recipe Information
Ingredients
- 16 oz portabella mushrooms
- 0.5 cup pearl barley
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 celery stalk, diced
- 3 cloves garlic, minced
- 6 cups unsalted vegetable broth
- 1 tsp dried thyme
- 0.5 tsp ground black pepper
- 1 tsp salt
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Clean and slice the portabella mushrooms. Set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrot, celery, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally, until mushrooms are slightly softened.
Transfer the sautéed vegetables and mushrooms into your slow cooker.
Add the vegetable broth, pearl barley, dried thyme, salt, and ground black pepper to the slow cooker. Stir to combine all ingredients.
Cover the slow cooker with a lid and cook on LOW for 6-7 hours, or until the barley is tender.
In a small bowl, whisk together the flour and heavy cream until smooth. Slowly stir this mixture into the soup during the last 30 minutes of cooking to thicken it.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup warm, garnished with freshly chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 27.9 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 273 mg | 21% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3235 mg | 69% | |
*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.
