Creamy Beef Mushroom Barley Soup In A Slow Cooker

Cover and cook until very tender (the meat should fall apart easily with a fork remove pork from slow cooker and transfer to bowl.

Recipe Summary Creamy Beef Mushroom Barley Soup In A Slow Cooker

A wintertime comfort food at its best. I cook for 8 people with big appetites, so halve this recipe for a smaller group. If you like green bean casserole, try adding green beans and some fried onions on top for a tasty twist. Remember, homemade broth has the best flavor, but you can substitute store-bought or chicken or turkey broth.

Ingredients | Slow Cooker Pork Tenderloin Recipes With Cream Of Mushroom Soup

1 pound ground beef

1 cup dried shiitake mushrooms

5 cups beef broth

16 ounces barley

1 sweet onion, diced

4 cloves garlic, chopped

1 teaspoon ground black pepper

1 teaspoon salt

½ teaspoon celery seed

1 teaspoon dried parsley

1 cup heavy cream (Optional)

1 cup frozen green beans (Optional)

Directions

Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain excess grease, and transfer beef to a slow cooker.

Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.

Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.

Cook on Low for 5 hours.

Stir heavy cream and green beans into the soup and cook 1 hour more.

Info | Slow Cooker Pork Tenderloin Recipes With Cream Of Mushroom Soup

prep: 15 mins cook: 6 hrs 10 mins total: 6 hrs 25 mins Servings: 14 Yield: 14 servings

TAG : Creamy Beef Mushroom Barley Soup In A Slow Cooker

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Barley Soup Recipes,