Search thousands of recipes reviewed by home cooks like you.

Kelly's Slow Cooker Beef, Mushroom, and Barley Soup

Kelly's Slow Cooker Beef, Mushroom, and Barley Soup

  • Prep

    20 m
  • Cook

    6 h
  • Ready In

    6 h 20 m
pecagirl27

pecagirl27

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
  2. Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
  3. Cook on Low until the soup thickens and the beef is tender, about 6 hours.
  4. Remove and discard the bay leaves to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Hazel Wagner
6

Hazel Wagner

3/18/2013

Delicious! I used tomato sauce, exactly like the recipe called for.

mudmom
4

mudmom

6/16/2013

Really loved having this on the counter. Smelled so good! Tasted even better. Added a lot of celery for extra chunks. Two bay leaves are important to the taste of this dish. Pearl barley was so delicious to this soup.

nugget
0

nugget

11/13/2013

We thought the barley was overpowering. Very boring taste. Followed the recipe- only addition was some red wine which didn't help. So disappointed!

Similar recipes