Slow Cooker Mushroom Barley Soup

Using three types of mushrooms in this soup adds a more robust flavor.

Serves: 8Hands-on: 15 minutesTotal: 8 hours 30 minutesDifficulty: Easy

Serves: 8


  • 1 oz. dried porcini mushrooms
  • 1 cup boiling water
  • 1½ tsp. butter
  • 5 oz. shiitake mushrooms, sliced
  • 4 oz. button mushrooms, halved
  • 1 large onion, peeled and diced
  • 1 clove garlic, peeled and minced
  • ⅔ cup medium pearl barley
  • ¼ tsp. ground black pepper
  • ½ tsp. salt
  • 6 cups beef broth


  • In a heat-safe bowl, place the dried porcini mushrooms; pour the boiling water over the mushrooms. Soak for 15 minutes, drain and discard the water.
  • Meanwhile, in a medium sauté pan, melt the butter. Sauté the shiitake and button mushrooms, onion, and garlic until the onions are soft, about 3 minutes.
  • To a 4-quart slow cooker, add the drained porcini mushrooms, shiitake and button mushrooms, onions, garlic, barley, pepper, salt, and broth. Stir, cover, and cook 6–8 hours on low.