SOPHISTICATED MUSHROOM BARLEY SOUP SLOW COOKER

Sophisticated Mushroom Barley Soup Slow Cooker image

Provided by Faith77

Categories Stocks

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

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1 cup boiling water
1 (1/2 ounce) package dried wild mushrooms, such as porcini
2 tablespoons butter, divided
3 onions, finely chopped
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 1/2 lbs button mushrooms, sliced
2/3 cup pearl barley
6 cups beef stock
1 cup water
1 bay leaf
1/4 cup soya sauce
finely chopped green onions or parsley (optional)

Steps:

In a heatproof bowl, combine boiling water and dried mushrooms.
Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoons butter.
Add onions and cook until soft.
Add garlic, salt and pepper and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
Add dried mushrooms, toss to combine and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Discard bay leaf.
Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.