Crockpot Mushroom Barley Soup – Perfect Comfort Food Made Easy

If you’re craving something cozy, hearty, and impossibly easy, this Crockpot Mushroom Barley Soup will knock your socks off. It’s packed with tender mushrooms, chewy barley, and warm, aromatic herbs—all gently simmered to perfection in your slow cooker while you go about your day.

Traditional mushroom barley soup can take hours to prepare, especially if you’re standing over a stove stirring away. But with this recipe, you’ll spend just 15 minutes on prep, toss everything into your trusty crockpot, and come back to a rich, nourishing soup that tastes like you spent all day in the kitchen. Sound like a win? Trust me, it is.

Why This Crockpot Mushroom Barley Soup Is a Game-Changer

• Hands-off cooking: After a quick 15 minutes of chopping, your slow cooker does all the work. Set it and forget it.
• Unbeatable flavor: Slow cooking allows the mushrooms to release their earthy richness, creating layers of deep, hearty flavors.
• No hovering: Unlike stovetop versions, there’s no need to babysit this soup. Perfect for busy weekdays.
• One-pot meal: Minimal dishes to wash at the end of the day—because who loves scrubbing pots?

The Equipment You’ll Need for This Crockpot Mushroom Barley Soup

All you really need for this recipe is a slow cooker, but let’s get specific so you can make the most of it:

• Slow cooker: Any 6-8 quart model will work. I use one with a built-in timer—it’s a lifesaver.
• Slow cooker liner: Not mandatory, but it makes cleanup ridiculously easy. You’ll thank me later.

Pro tip: If you’re in the market for a slow cooker, go for one with a warm setting. It keeps your soup ready to serve without overcooking.

Simple Ingredients for Crockpot Mushroom Barley Soup

This soup is made with simple, wholesome ingredients you probably already have in your kitchen or can easily find at the grocery store. Here are the MVPs:

• Mushrooms: A mix of baby bella, shiitake, and white mushrooms brings a variety of textures to the soup. Pre-sliced options will save you time.
• Pearl barley: This humble grain soaks up the broth and gives the soup a hearty, chewy texture. No need to pre-cook it—just toss it in.
• Vegetable broth: It’s the foundation of your soup. Opt for low-sodium to control the salt level.

Short on time? Pre-diced mirepoix (a mix of carrots, celery, and onion) from the produce section is a great shortcut.

Crockpot Mushroom Barley Soup Recipe Details

• Servings: 8 servings
• Prep Time: 15 minutes
• Cook Time: 6 hours (hands-off)
• Total Time: 6 hours 15 minutes
• Difficulty: Easy

Ingredients for Crockpot Mushroom Barley Soup

• 8 oz baby bella mushrooms, sliced
• 5 oz shiitake mushrooms, sliced
• 8 oz white mushrooms, sliced
• 1 large carrot, diced
• 1 large celery stalk, diced
• 1 small onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce*
• 1 tablespoon soy sauce (I use reduced sodium)
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ¾ cup pearl barley
• 8 cups broth (vegetable, mushroom, or beef)

*To keep this vegetarian, use a vegan Worcestershire sauce.

How to Make Crockpot Mushroom Barley Soup

1. If you’re using a slow cooker liner, place it inside your crockpot for easy cleanup.
2. Add all the mushrooms (baby bella, shiitake, and white) to the slow cooker.
3. Toss in the diced carrot, celery, and onion for a base of classic soup flavors.
4. Stir in minced garlic, Worcestershire sauce, soy sauce, basil, thyme, and pearl barley.
5. Pour the broth over everything, ensuring the barley is fully submerged.
6. Give it all a good stir, cover, and cook on LOW for 6 hours.
7. Once done, ladle the soup into bowls and serve piping hot. Enjoy!

Jake’s Tips for the Best Crockpot Mushroom Barley Soup

• Double batch = double reward: This soup freezes beautifully. Make extra for easy grab-and-go meals later.
• Keep it vegan-friendly: Swap Worcestershire sauce for a plant-based version and stick with vegetable broth.
• Pre-slice for convenience: Many grocery stores sell pre-sliced mushrooms—such a time-saver.
• Right size matters: Dice your veggies evenly so they cook at the same rate.
• Storage tip: Leftovers will keep in the fridge for up to 5 days. Reheat gently on the stovetop or microwave.

Easy Crockpot Mushroom Barley Soup Variations

• Add protein: Toss in shredded chicken or cooked lentils for an extra protein boost.
• Clean out the fridge: Got leftover veggies? Bell peppers, zucchini, or spinach would be delicious here.
• Change the grains: Swap barley for farro or quinoa if that’s what you have on hand.

Crockpot Mushroom Barley Soup FAQs

Can I use different types of mushrooms?

Absolutely! Cremini, portobello, or oyster mushrooms all work well. Mix and match for variety.

How do I store leftovers?

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Can I cook this on high instead of low?

You can, but I recommend low for the best flavor. If you’re short on time, 3-4 hours on high will work.

What’s the best way to reheat this soup?

Reheat on the stovetop over medium-low heat, adding broth if it’s too thick. A microwave works, too.

Is this recipe gluten-free?

Barley isn’t gluten-free, but you can substitute it with quinoa to make the soup gluten-free.

This Crockpot Mushroom Barley Soup is everything a busy home cook dreams of: effortless, flavorful, and downright comforting. What’s your favorite slow cooker recipe? Let me know in the comments—I’d love to swap tips!