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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.

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Wild Mushroom, Spinach & Barley Soup

Adapted from The Atlanta Journal-Constitution

Serves: 8-10

Ingredients:

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.

Preparation:

  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.