Mushroom Barley Soup (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 15 |
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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! Ingredients:
4 cups vegetable stock |
4 cups sliced mushrooms (fresh) |
1/2 cup pearl barley |
3 tablespoons dairy-free margarine |
1 tablespoon fresh dill |
2 teaspoons dried basil |
2 teaspoons dried thyme |
1 teaspoon dried tarragon |
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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