Lazy Slow Cooker Mushroom Barley Soup
Updated June 29, 2021 
"Slow cooker mushroom barley soup is a true dump-and-go recipe. The ingredients are rather voluminous, so a 6 quart or larger slow cooker is recommended. Once your pot is set, you are going to slice your mushrooms and dice up your vegetables and put them in the pot. Next you will add the spices and barley. The final ingredient to add is the broth. Just cover over your slow cooker with it's lid and you are all done. The hardest part is cutting the vegetables! This wonderful vegetarian dish make a creamy, hearty and delicious meal, any time of year! "
NotesIf you want to keep this recipe truly vegetarian, be sure to use a vegetarian or vegan Worcestershire sauce.
Serves8 People
Preparation Time15 min
Cooking Time6 min
Slow Cooker Time LOW6 hr
Cooking MethodSlow Cooker
Cooking Vessel Size6 quart slow cooker
Ingredients
- 8 ounces Baby Bella Mushrooms
- 5 ounces Shiitake mushrooms
- 8 ounces White mushrooms,
- 1 large Carrot, diced
- 1 large Celery stalk, sliced
- 1 small Onion, diced
- 1 tablespoon Garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Dried basil
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