Mushroom and Barley Soup (Crock Pot)

“We really enjoyed this simple soup. Recipe source: Fresh from the Vegetarian Slow Cooker.”
READY IN:
6hrs 21mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.
  2. In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
  3. Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.
  4. Serve garnished with chives.

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