Mushroom Barley Soup Recipe

Mushroom Barley Soup Recipe photo by Taste of Home

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Here's a hearty soup that is delicious and chock-full of vegetables. I like to eat it with a chunk of crusty bread smothered in butter.—Constance Sullivan, Oceanside, California

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Mushroom Barley Soup Recipe

Prep: 25 min. + soaking Cook: 5 hours

Yield: 12 Servings

25 300 325

Ingredients

1/2 cup dried great northern beans
1 pound sliced fresh mushrooms
2 cups chopped onions
1 medium leek (white portion only), sliced
2 tablespoons butter
1 to 2 garlic cloves, minced
2 cartons (32 ounces each) chicken broth
3 celery ribs, thinly sliced
3 large carrots, chopped
1/2 cup medium pearl barley
2 teaspoons dried parsley flakes
1-1/2 teaspoons salt
1 bay leaf
1/4 teaspoon white pepper

Directions

Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer.
Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add the beans, broth, celery, carrots, barley, parsley, salt, bay leaf and pepper. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Yield: 12 servings (3 quarts).

Nutritional Facts 1 cup equals 116 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 988 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Mushroom Barley Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p11