Slow Cooker 5-Mushroom Barley Soup

Sourcing your mushrooms at an Asian grocery store will make it easier to find such varieties as brown beech, oyster, and shiitake all in one stop.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 271 Calories

Ingredients

• 1 cup milk
• 3 cups water
• 2 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 4 cups beef broth
• 1 cup diced onion
• 1 cup barley
• 1 tablespoon finely chopped garlic
• 1 (6 ounce) package sliced white mushrooms
• 0.5 teaspoon salt
• 0.5 cup diced celery
• 0.5 cup diced carrot
• 0.5 cup chopped brown beech mushrooms
• 0.5 cup chopped oyster mushrooms
• 0.25 cup dried shiitake mushrooms
• 0.25 cup dried black mushrooms, broken into small pieces
• 0.5 teaspoon ground mixed peppercorns

Recipe Instructions

Step 1

Cover and cook on High for 1 hour.

Step 2

Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.

Step 3

Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.