It’s that time of year again. Fall is a time for fuzzy socks and sweaters, hanging out by the fire, and good, old fashioned comfort food.
A lot has changed in my life since last Fall, including my diet and lifestyle. I no longer eat meat or dairy which excludes some of the classic comfort foods I’ve eaten my whole life. No more meatloaf, mac and cheese or lasagna – at least in the traditional sense of the dishes.
I decided to bust out the crockpot (one of my favorite kitchen appliances) and fix myself and my family a hot and hearty pot of Mushroom Barley Soup. This dish is seriously satisfying as a cool weather comfort food and this recipe makes enough for a couple night’s dinners, making your week easier too.
Over the weekend I prepared a couple of meals ahead of time to make this busy week a little easier. I made up a batch of Nutty Pumpkin Oat Breakfast Bars for grab and go breakfasts during the week. For dinners I quadrupled my recipe for Sweet Potato Gnocchi, cooked them, portioned out baggies of them and froze them. I made enough for four easy dinners. A crockpot full of Mushroom Barley Soup also provided a couple meal’s worth of food. I will most likely serve this for dinner another night this week, and take leftovers for lunch once or twice as well.
Most nights I prepare fresh food for dinner, but this week we have a couple events during the week and having some easy heat and eat options on hand will make our life easier for sure.
Here is my delicious, easy recipe for Crockpot Mushroom Barley Soup.
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, chopped
- 1 ten ounce package of white button mushrooms, sliced
- 1 cup pearl barley
- 1 tablespoon dried crushed rosemary
- 1 tablespoon dried thyme
- ½ tablespoon dried parsley
- ½ tablespoon each salt and pepper
- 4 cups vegetable broth
- 2 cups water
- 1 cup red wine
- Add all ingredients to slow cooker in the order listed
- Cook on low for 7-8 hours