Mushroom and Barley Soup

I have decided that a good way this winter to eat whole foods is making crock pot meals! I am so excited to try different recipes. I made a Minnesota Wild Rice Soup and now Mushroom and Barley.  What I really loved about this soup is that it is about 80% local.

Mushroom and Barley Soup

• 1lb or more of Hazel Dell Mushrooms. I used a mix of cremini and baby shitake
• 1 sweet onion diced but I used cippolini onions (chopped equivalent to a small onion) which are smaller and sweet and it is the end of the season and Grant Family Farms had some left!
• 3 carrots peeled and diced from Cressent Farms
• 3 cloves of garlic pressed from local garlic growers at my farmers market. They don't have a website or I would post it for you.
• 3/4 cup of pearl barley from Harvest Share Organics
• 6 cups or a little more of vegetable stock
• 2tsp of Herbs de Provence from Old Town Spice Shop.
• 1tsp of crushed red pepper
• salt and pepper to taste
• If you would like to make this more hearty I would suggest increasing the broth a little and throwing in some tempeh. Tempeh is my go to protein addition in veggie dishes. 

Throw all ingredients in your crock pot and cook on low for 6 to 8 hours. Then serve! Perfect Sunday evening meal.

Happy Eating!