Creamy Beef Mushroom Barley Soup in a Slow Cooker

Creamy Beef Mushroom Barley Soup in a Slow Cooker

5
Namaste Mama 3

"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

6 h 25 m servings 278 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
  3. Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
  4. Cook on Low for 5 hours.
  5. Stir heavy cream and green beans into the soup and cook 1 hour more.
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Reviews

5
  1. 6 Ratings

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Only 5 cups of liquid for 16 ounces of barley! After this was in the slow cooker for just a short time the barley had absorbed all of the liquid and the whole mixture was dry! I added 5 cups o...

There is something terribly wrong with this soup. When you cook a pound of barley it requires a lot more liquid than 5 cups. I followed the recipe as ordered. When I checked the crockpot four...

This rating is with my modifications. Thanks to those who rated before, I didn't make the same mistakes. I used twice the amount of broth and only 3\4 cup of barley. I also added more spices, ab...