After two weeks of snow days, I wore short sleeves on a run yesterday morning. It felt fabulous, and I felt so unencumbered!
But, when there was snow on the ground last week–a LOT of snow on the ground–I craved something warm and filling. So, this delicious and satisfying Slow Cooker Mushroom Barley Soup was my snow day food fix.
It’s so simple. No cooking anything on the stove ahead of time (isn’t the point of the crock pot… to not have to turn on the stove?), just throw the ingredients in the crock pot for a few hours and you have warm and nutritious Mushroom Barley Soup. Perfect fix for a snow day!
Slow Cooker Mushroom Barley Soup
2 carrots, diced
1 celery, diced
1 small yellow onion, diced
6 oz button mushrooms, sliced
6 oz baby cremini mushrooms, sliced
8 cups chicken or vegetable broth
1 cup pearl barley
2 tsp dried thyme
Salt and pepper, as desired
Place all ingredients in crock pot or slow cooker. Cook on high for 4 hours or low for 6 hours. If soup needs thinning, add more water or broth, as needed.
TELL US: What are your favorite slow cooker soups? I’d love to hear from you!