kellys-slow-cooker-beef-mushroom-and-barley-soup

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

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    6 h
  • Ready In

    6 h 20 m
pecagirl27
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (3)

Rate This Recipe
Hazel Wagner
6

Hazel Wagner

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

mudmom
4

mudmom

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

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Make-Ahead Slow Cooker Beef Stew

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