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:
- Add onion, barley, garlic, beef, mushrooms, spinach and wine to the crockpot.
- Fill crockpot to top with chicken stock.
- Cook on Low for 9 hours (this recipe will work overnight if serving for lunch).
- Season with salt and pepper to taste.
- Serve with crusty bread.
Filed under: Recipe on November 7th, 2009
