Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes Slow Cooker 5-Mushroom Barley Soup 4.0 (6) 5 Reviews 2 Photos This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds. Submitted by Doug N Updated on October 14, 2022 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 8 hrs Total Time: 8 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 cups water 1 cup barley 4 cups beef broth 1 cup milk 2 tablespoons olive oil 1 cup diced onion ½ cup diced celery ½ cup diced carrot 1 tablespoon finely chopped garlic 1 (6 ounce) package sliced white mushrooms ½ cup chopped brown beech mushrooms ½ cup chopped oyster mushrooms ¼ cup dried shiitake mushrooms ¼ cup dried black mushrooms, broken into small pieces 1 (10.75 ounce) can condensed cream of mushroom soup (Optional) ½ teaspoon salt ½ teaspoon ground mixed peppercorns Directions Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker. Cover and cook on High for 1 hour. Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more. Cook's Notes: If planning for a dinner meal, depending on time of day, stop cooking until three hours before serving time. Re-heat on HIGH for first hour, reduce to LOW for remaining 2 hours. If preparing before going to work, place on LOW setting before leaving. Cooking may extend beyond 8 hours but will only deepen the flavor. Insure cover is in place tightly, to avoid evaporation of liquid. If needed, add additional water or milk to thin to desired consistency. Brown Beech mushrooms usually come attached to rhizome root ball. Cut from mushrooms and chop finely for earthy flavoring. I Made It Print Nutrition Facts (per serving) 271 Calories 10g Fat 39g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 271 % Daily Value * Total Fat 10g 12% Saturated Fat 2g 11% Cholesterol 3mg 1% Sodium 1092mg 47% Total Carbohydrate 39g 14% Dietary Fiber 8g 27% Total Sugars 6g Protein 10g 21% Vitamin C 5mg 5% Calcium 96mg 7% Iron 3mg 14% Potassium 662mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.