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Wild Mushroom, Spinach & Barley Soup

Hearty and delicious. What more can you ask for?

  Nothing is as simple or delicious as a crockpot (slow cooker) soup. You spend a few minutes throwing a bunch of ingredients in the pot and forget about it until hours later.

In my book I had a really basic recipe for one of my favourites: Mushroom Barley Soup. I decided to play around with the recipe a bit and kick it up a notch. It’s still fairly easy to make, but adds another dimension with some minor additions like spinach, and a variety of textured mushrooms.


Wild Mushroom, Spinach & Barley Soup

Adapted from The Atlanta Journal-Constitution

Serves: 8-10


1 large onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 pound shitake mushrooms, cleaned and quartered
1/2 pound oyster mushrooms, cleaned and quartered
1/2 pound button mushrooms, cleaned and quartered
1/2 cup cabernet sauvignon
12 cups chicken stock*
2 cups fresh spinach, rinsed and chopped
2 1/2 cups barley
1 beef steak (medium fat, nothing fancy)
Salt and pepper, to taste

* I add the stock last and just fill the pot to the top.


  1. Add onion, barley, garlic, beef, mushrooms, spinach and wine to the crockpot.
  2. Fill crockpot to top with chicken stock.
  3. Cook on Low for 9 hours (this recipe will work overnight if serving for lunch).
  4. Season with salt and pepper to taste.
  5. Serve with crusty bread.