Sophisticated Mushroom Barley Soup Slow Cooker |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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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. Ingredients:
1 cup boiling water |
1 (1/2 ounce) package dried wild mushrooms, such as porcini |
2 tablespoons butter, divided |
3 onions, finely chopped |
6 cloves garlic, minced |
1 teaspoon salt |
1 teaspoon cracked black peppercorns |
1 1/2 lbs button mushrooms, sliced |
2/3 cup pearl barley |
6 cups beef stock |
1 cup water |
1 bay leaf |
1/4 cup soya sauce |
finely chopped green onions or parsley (optional) |
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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