Deb’s Mushroom & Barley Soup

Deb’s Mushroom & Barley Soup

10 servings
Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. —Debra Kamerman, New York, New York

Ingredients

  • sliced baby portobello mushrooms
    1 lb
  • carrots

    finely chopped

    3 medium
  • celery ribs

    finely chopped

    3
  • onion

    finely chopped

    1 medium
  • medium pearl barley
    1 c
  • dried thyme
    1 tsp
  • pepper
    1 tsp
  • water
    5 c
  • beef stock
    4 c
  • salt

    divided

    3 tsp
  • egg

    lightly beaten

    1 large
  • ground turkey
    1 lb

Directions

  1. 1

    Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker.

  2. 2

    In a large bowl, mix egg and remaining 1/2 teaspoon salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.

Deb’s Mushroom & Barley Soup

Deb’s Mushroom & Barley Soup

385 min10 servings180 cal

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About this Recipe

Imagine walking through the door to the comforting aroma of a hearty, slow-cooked meal after a long day. Deb’s Mushroom & Barley Soup offers that exact promise, transforming simple ingredients into a rich and deeply satisfying lunch or dinner that practically makes itself.

This recipe truly works its magic by leveraging the slow cooker, creating layers of flavor with minimal effort. The generous amounts of baby portobello mushrooms, tender vegetables, and pearl barley simmer gently in a savory beef stock, developing a profound depth that’s impossible to rush on the stovetop. It’s a perfect illustration of how patience and quality ingredients yield extraordinary results, making it an ideal choice for busy weekdays or relaxed weekends.

When you ladle out a bowl of Deb’s Mushroom & Barley Soup, you can expect a truly robust and earthy experience. Each spoonful delivers a harmonious blend of tender, finely chopped carrots, celery, and onion, complemented by the meaty texture of the slow-cooked ground turkey and the satisfying chew of medium pearl barley. The star, of course, is the rich, umami-packed broth, infused with dried thyme and the deep flavor of baby portobello mushrooms. This is a substantial, warming soup designed to provide cozy comfort and serve a crowd, offering ten generous portions perfect for a family meal or enjoying throughout the week.

While incredibly delicious as written, this mushroom and barley soup is also wonderfully adaptable. For a lighter, vegetarian option, simply omit the ground turkey and opt for a high-quality vegetable stock instead of beef. You could also experiment with a medley of wild mushrooms for an even more complex fungal flavor, or swap the dried thyme for a pinch of dried marjoram to subtly change the aromatic profile. Feel free to adjust the salt and pepper to your personal taste.

This nourishing soup is ideal for a comforting lunch during cooler months or as a hearty, fuss-free dinner. Serve it alongside a crusty loaf of bread to soak up every last drop of the rich, flavorful broth, creating a complete and satisfying meal.

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