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

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

pecagirl27 0

"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

6 h 20 m servings 359 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Footnotes

  • Cook's Note:
  • If you have time you can brown the beef, but it's just as good without the beef browned because the slow cooker makes the beef very tender.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

15
  1. 19 Ratings

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Most helpful positive review

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

Most helpful critical review

UPDATE: after writing my original review my husband and I heated the leftovers up for lunch. It had a very weird almost slimy texture to it. Maybe the barley breaking down a bit too much overnig...

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

This was very flavorful. I did not use the barley-I cooked it and rice on the side (I loathe barley) and let everyone add what the wanted and how much. There is no need to change a thing. Everyo...

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 ...

UPDATE: after writing my original review my husband and I heated the leftovers up for lunch. It had a very weird almost slimy texture to it. Maybe the barley breaking down a bit too much overnig...

A very hearty satisfying soup! I made this soup with things on hand. I was concerned that some reviewers said that the soup had "no flavor" so I went a little heavier on the onions (one medium)...

This is a very hearty soup! I thought it was a little bland, so I added 1 T Worcester sauce, 1 t each of beef and mushroom "Better Than Bouillon" and 1/4 C red wine. Delicious paired with a cru...

I have made this beef barley soup many,many times and we love it...did cut down barley to 3/4 cup. Thanks for a wonderful recipe that works every time.

This tastes amazing.

Very hearty! I made a few changes per other cooks suggestions. I used twice the beef broth because the barley absorbs so much liquid. I used ground beef instead of the sirloin. Used a whole on...

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