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Bowl of Crockpot Mushroom Barley Soup garnished with parsley and black pepper on a wooden table

Crockpot Mushroom Barley Soup

This Crockpot Mushroom Barley Soup is a time-saving delight that combines tender mushrooms and chewy barley for a rich and nourishing slow cooker meal. Perfect for busy weekdays, this easy mushroom barley soup recipe provides unbeatable flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  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!

Notes

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