Mushroom Barley Soup in a Crockpot

(from Joanna’s recipe box)

For Shabbat


Prep time: 25 minutes
Serves 8 people

Categories: Lunch


  • 2lb mushrooms (different kinds)
  • 2 onions
  • 2/3 cup barley
  • olive oil
  • parsley, thyme, dill
  • 2 cups of vegetable stock
  • 6 cups of water
  • 1/2 cup leftover red wine


  1. Saute onions in olive oil

  2. Add mushrooms and cook down until liquid is gone (could probably skip this step).

  3. Add barley and toast for a few minutes

  4. Pour into crock pot and add rest of the ingredients (should be 8 cups of liquid total)

  5. Cook on low for ~18 hours until Shabbat lunch

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