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I'm Crazee for Barley Mushroom Veggie Soup

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“This is a healthy, whole grain, full of high fiber vegetable soup that is so delicious to boot! So pull up a chair and go crazee with me--over the soup of course! Great served with a nice crusty bread and a salad. Can be made in the Crock-Pot.”
2hrs 50mins

Ingredients Nutrition


  1. In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
  2. In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
  3. Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
  4. Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
  5. Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
  6. Add sliced porcini mushrooms, along with soaking water to crock-pot.
  7. Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
  8. Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
  9. Ladle soup into bowls. Garnish with parsley and serve. Enjoy!

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