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Sophisticated Mushroom Barley Soup Slow Cooker

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“Again a soup recipe, I just love soup. This is from my fav. slow cooker cook book, "150 best slow cooker recipes", by Judith Finlayson. To make it vegetarian use 7 cups vegetable stock and omit the extra cup water.”
READY IN:
8hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heatproof bowl, combine boiling water and dried mushrooms.
  2. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
  3. Chop mushrooms finely and set aside.
  4. In a skillet, over medium heat, melt 1 tablespoons butter.
  5. Add onions and cook until soft.
  6. Add garlic, salt and pepper and cook for 1 minute.
  7. Transfer mixture to slow cooker stoneware.
  8. In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
  9. Add dried mushrooms, toss to combine and cook for 1 minute.
  10. Transfer mixture to slow cooker stoneware.
  11. Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
  12. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  13. Discard bay leaf.
  14. Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.

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