Slow Cooker Vegan Mushroom Barley Soup

Use button mushrooms for this robust, earthy soup. Serve with bread sticks or crusty bread.

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

Serves: 8


  • 1½ tsp. vegan butter
  • 16 oz. fresh button mushrooms, sliced
  • 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 vegetable broth


  • In a large skillet over medium-high heat, melt the butter. Sauté the onion for about 5 minutes, or until soft. Add garlic and cook for 30 seconds. Add the sliced mushrooms and cook, stirring often, until browned on the edges and juicy, about 5 minutes.
  • In a 4-quart slow cooker, add all of the mushrooms, onions, garlic, barley, pepper, salt, and the broth. Stir, cover, and cook 8 hours on low.