Crockpot Mushroom Barley Stoup

Crockpot Mushroom Barley Stoup

It was Rachel Ray who first coined the phrase stoup, and this is a perfect example of what it is: thicker than a soup but thinner than a stew. It’s surprising that I’m posting a hearty dish like this when the weather is finally starting to warm up, but when I made this on a cold and chilly day earlier in the week, my Facepage page went gaga over it. I don’t know if it’s the whole slow cooker thing, but I definitely wasn’t expecting this soup to go viral. Not that it’s not delicious. Because, my, is it ever. With fall-off-the-bone flanken, two types of mushrooms and hearty root vegetables simmered in a thyme-scented chicken broth, this is good enough to make purely for the smell that will waft through your house for hours.

Serve with crusty bread for a whole meal in one bowl!

Related Recipes:
fire roasted tomato rice stoup
wild mushroom barley soup

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62 thoughts on “Crockpot Mushroom Barley Stoup

      1. This was SO perfect for Shabbat day, added 2 cups of stock like you suggested and it was lovely and soupy, not too thick and not mushy at all! Thanks for a perfect recipe!

  1. This is one of my favorite soups. My mother-in-law made such good Mushroom Barley soup that I never attempted it. I miss it, so thanks for what looks like a terrific recipe.

  2. Do you think I could substitute rice for the barley… Hubby needs to follow a gluten free diet.

  3. This is a great reminder to NOT put our crockpots away in the warmer months. NOTHING fills the house with deep rich aromas like something simmering for this many hours. THANKS!

  4. This is going to be a very dumb question, but what the heck. What are flankens? They look like some type of short rib?

  5. Can I make this for shabbos day? Also i can’t have chicken soup mix or beef, anything you recommend substituting or do you think water will work?

    1. A few of my readers have made this for Shabbos with great success. I don’t use soup mix, I use the cartons of stock from Imagine (it’s vegetarian chicken broth, made only of vegetables). If you can’t have that, I guess use water.

  6. How inportant is it to saute everything first if I’m making this for shabbat much and it’ll have the extra time to cook? Think I can just dump it all in and it would turn out well?

    1. Hi Carrie, I’ve never tried it. Caramelizing the veggies adds flavor, but you are welcome to try without. I’m sure it will still be good. Let me know how it turns out!

      1. It was fabulous – thank you! Just threw it all in and did add the 2 extra cups of broth – let it cook on low from about 5pm to noonish – it got rave reviews!

  7. Hi Chanie,
    Is it possible to half this recipe? I have a smaller crock pot and i don’t think it will hold 12 cups of broth/water – but I want this for shabbos day.
    Thanks!

  8. How many servings does this recipe make? Looks delish, but I think I only need 4-6 servings. Cut it in half? Thanks!

  9. If I wanted to make this without the meat, would you suggest any alterations to the recipe?
    I also would like to make it overnight for Shabbat lunch. Thanks!

  10. I only have boneless flanken in the house. Will it hold up if I make this for Shabbos lunch? And if you think the flanken without bones won’t work, could I substitute sausage, like kielbasa?

  11. Hi, I just found this & want to try it for the 2nd night Yom Tov. Do you think it will be ok if I put it up right before YT n it cooks till 2nd night? I” add the extra 2 cups liquid or 1 if I half the recipe since we won’t be many people.

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