Mushroom Barley Soup

Mushroom Barley Soup

A Diane Israel recipe favorite! Ingredients:

  • 2 cups beef broth
  • 8 cups good-quality chicken stock
  • ½ cup baby carrots, cut into
  • ½-inch rounds
  • 2 stalks celery, thinly sliced
  • 10 ounces white mushrooms, sliced
  • 8 ounces crimini mushrooms, sliced
  • 1/a cup dried porcini mushrooms
  • 2 tablespoons sherry or vermouth
  • 1 teaspoon dried minced onion
  • 1 teaspoon fine sea salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried fennel seed ¾ cup pearl barley, raw


Place the beef broth, chicken stock, carrots, celery, white mushrooms, crimini mushrooms, dried mushrooms, sherry, minced onion, salt, thyme, and fennel into the bowl of a slow cooker. Stir to mix all the ingredients.

Add the barley. Cover and set on high for 5 hours or on low for 8 hours. Ladle into a covered tureen or bowls .

Status: Meat
Prep Time: 10 minutes
Cook Time: 5-8 hours
Yield 6-8 servings

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Recipe by Susie Fishbein