Mushroom Barley Soup (Slow Cooker)

“One beef I have with crock pot recipes is sometimes the size of the crock pot isn't included with the recipe. I have an 7 qt. Kitchen Aide Crock Pot, so most recipes will fit into it. With this recipe, I noticed I only filled the crock with these ingredients to the 4 quart line. I got this recipe out of the Simple Vegan Slow Cooker Cookbook. I noticed that the finished soup needed salt, but I don't add salt to my soups. I leave that up to the discretion of the person eating the soup. I used herbs from my garden that I grew and dried last fall. I used white button mushrooms in this soup. I sprinkled a little Romano cheese on top of my bowl of soup, which isn't vegan, but it surely tasted good and added a little extra flavour. I doubled the recipe because we love our soup!”
READY IN:
6hrs 15mins
SERVES:
1
YIELD:
6-8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the soup stock to your slow cooker and turn it on. If you're cooking this on low, 6 to 8 hours is perfect.
  2. Add the rest of the ingredients and set the crock and let it cook.
  3. I always check the soup about 1/2 way through cooking as I've found at times the soups is done sooner then the time stated.
  4. Bon Appetit.

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