Mushroom and Barley Soup (Crock Pot) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
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We really enjoyed this simple soup. Recipe source: Fresh from the Vegetarian Slow Cooker. Ingredients:
1 ounce dried mushroom |
1 tablespoon olive oil |
1 onion, chopped |
1 carrot, chopped |
1 celery rib, chopped |
1 cup pearl barley |
8 ounces mushrooms, sliced |
6 cups vegetable broth |
1 1/2 teaspoons dried thyme |
salt |
pepper |
2 tablespoons chives, minced |
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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