Slow Cooker Mushroom Barley Soup

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Slow Cooker Mushroom Barley Soup is perfect for chilly fall days!

Mushroom soup, vegetable soup, slow cooker soup
Fall is the perfect time for this all vegetable soup with rich earthy flavors – Slow Cooker Mushroom Barley Soup

There’s nothing like a good slow cooker soup on a chilly fall day and this Slow Cooker Mushroom Barley Soup is satisfying, tasty, and healthy. Healthy and good, that’s a win-win for me! This recipe makes a flavorful soup and the mushrooms add a “meatiness” to it while keeping it a healthy vegetarian meal.  To make it even healthier, this slow cooker soup can be made with low sodium broth, and the salt can be eliminated from the recipe.  An increase in the required herbs added during the cooking process and a salt substitute added when serving, could enhance any flavor that is lost by eliminating salt.  Why do things that make food taste so good – fat, sugar, and salt – have to be so bad for us? Both Bill and I love all three but we have to be careful and limit them to reasonable levels because of health issues we both have.


crock pot mushroom soup, crock pot mushroom barley soup, slow cooker soup
Ingredients ready to go into the slow cooker to make a delicious batch of slow cooker mushroom barley soup

We both love mushrooms – button, portabella, baby bella, cremini, oyster, shitake – are fine with us.  Usually at the market, the white button mushrooms are the most available but I like the baby bellas for this soup.  Full size portabella mushroom are much to big and don’t look as nice as the baby bella mushrooms do when sliced for the soup. For this slow cooker soup recipe I have only used white button and baby bellas, so I do not know how any others would hold up under the long cooking times of a slow cooker.

We have lots of wild mushrooms that grow on our lawn and in the woods.  Bill is always telling me that his friends tell him that this one or that one are edible but I am very reluctant to try wild ones.  Picking wild mushrooms requires knowledge that neither of us has and it can be horrendous if you make a mistake.  In a number of mushroom  varieties, the differences between poisonous and edible are subtle. I’m sticking with the ones from the store – better safe than sorry!

Crockpot soup recipe, Crock pot mushroom barley soup
A steaming bowl of Slow Cooker Mushroom Barley Soup is delicious and hearty – perfect for a chilly fall day!




Slow Cooker Mushroom Barley Soup
5.0 from 1 reviews
Recipe type: Slow Cooker Soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6-8
Hearty and delicious, this a filling vegetable soup that is healthy and easy to make.
  • 9 c. beef broth
  • 1 lb. mushrooms, sliced ¼ inch thick, preferably button or baby bellas
  • 1 med onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • ½ tsp. fresh ground pepper
  • ½ tsp. dried thyme or 1½ tsp. fresh thyme, chopped
  • ¼ tsp. dried sage, or ¾ tsp.fresh sage
  • ½ c. barley
  1. Add all ingredients to slow cooker and stir gently to combine.
  2. Cover, and cook n Low setting for 6-7 hours.

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    • Sheryl T says

      I can’t say “yes” from experience as I have never frozen it but I can’t see why it wouldn’t work well. All of the ingredients freeze well to my knowledge. What I would do is try a small container first. Freeze it and check it out a week or two later by thawing and reheating it. It is always best to try a small batch rather than ruin a large amount should things go wrong. To be honest this soup is so popular with my family that its all gone after the first meal. The next time I make it, I will have to sneak a small amount into the freezer just to try that.

    • Sheryl T says

      I’m really not sure. I wish I had the time to figure it out but right now my schedule is quite busy. And I never make claims that my recipes are the ideal for losing weight. My theory on eating is “all things in moderation”!

  1. says

    This is the perfect recipe for the cold winter weather we are having here in the Northeast. Thanks for linking it up at the This Is How We Roll Thursday party.

    • Sheryl T says

      The last item in the ingredient list is 1/2 cup of barley. And the instructions say to add “all ingredients” to the slow cooker which means the barley as part of all the ingredients. Hope this helps and hope ypu enjoy this delicious and warming soup.

    • Sheryl T says

      Sounds like a great idea. I don’t have that available in our remote area but would love to try it if I could find it.

  2. Paula says

    The recipe sounds delicious! One question – can vegetable broth be used in place of beef broth to make it vegetarian friendly? Thanks ~

    • Sheryl T says

      Although I never made it with vegetable broth, I would think it would be the perfect solution to making it a true vegetarian meal!


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