I love soups, especially in the cold weather. There’s nothing better than coming home from work to a soup waiting for you in the crock-pot.  The night before I sautéed vegetables and refrigerated them.  In the morning before I left for work, I threw all the ingredients in the crock-pot and set it on low for 8 hours. Later that day I came home to warm deliciousness.

This great winter soup is made with mushrooms and pearl barley.  Pearl barley is a good vegan source of iron and fiber. It also gives thickness and texture to soup. Once cooked, the barley is soft and just slightly chewy. I think barley and mushrooms were made for each other.

Do you cook soups in your crock pot?

8 oz White Button Mushrooms, cleaned and sliced
1 sweet onion, diced
4 cloves of garlic, minced
1 cup pearl barley
8 cups chicken stock
1 Tbsp. Olive oil
1 Tbsp. tomato paste
1 Tbsp. fresh dill, chopped (optional)
Salt and pepper to taste
Heat oil in medium skillet over medium-high heat. Add onions and garlic; sauté and stir for 3-4 minutes or until tender. Add mushrooms and sauté for another 2 minutes.

Add tomato paste and mix well.  

Combine all ingredients in a crock pot (slow cooker). Cook on low for 7-8 hours. Adjust seasonings and add fresh chopped dill. 

Serve with your choice of bread (I like mine with rye bread).