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Mushroom Barley Soup

by on January 24, 2011 in Main Courses, Slow Cooker January 24, 2011 Main CoursesSlow Cooker
See post on Melissa (I Was Born To Cook)’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Perfect for colder months and busy days, a delicious crockpot recipe!

Ingredients

  • 1 cup Barley, Rinsed
  • 1 package (8 Oz. Package) Button Mushrooms, Cleaned And Sliced
  • 12 whole Baby Carrots Chopped
  • 2 stalks Celery, Chopped
  • 1 whole Large Onion, Sliced
  • 4 cloves Garlic, Chopped
  • 8 cups Beef Broth
  • 2 Tablespoons Tomato Paste
  • 2 whole Bay Leaves
  • 2 teaspoons Dry Thyme
  • Salt And Pepper

Preparation

Add all ingredients to the crockpot and stir to combine. Cook on high for 3.5 hours (this may vary depending on your crock pot—mine is a 6-quart Cuisinart).

Remove bay leaves. Spoon into bowls, add fresh parsley and serve.

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jenndk on 1.27.2011

This is a quick, simple recipe that results in a tasty and satisfying soup. The bonus is that it is also pretty healthy.
I only used 1 1/2 teaspoons thyme and half a large onion because my young son doesn’t appreciate a lot of onion and I was afraid the thyme would overwhelm him too. I used a little garlic salt too. We just had a bowl and it is good.

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