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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1 (32 ounce) carton
1 (8 ounce) can
1 (6 ounce) package
sliced fresh mushrooms
beef sirloin, cut into chunks
garlic salt, or to taste
salt and ground black pepper to taste
Delicious! I used tomato sauce, exactly like the recipe called for.
UPDATE: after writing my original review my husband and I heated the leftovers up for lunch and ended up throwing it away. It had a very weird almost slimy texture to it. Maybe the barley breaking down a bit too much overnight. Very unpleasant. I'd possibly make this again (with changes) but definitely not save any leftovers.
ORIGINAL REVIEW: Made this yesterday and my family thought it was ok. If I make it again I'll add some spices or heavily season the beef and then sear first to add more flavor. I would also add celery. I found the recipe as written to be tasty but a bit bland. I'll make it again with subtle changes and see how it goes. It sure made the kitchen smell great!
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.
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. Everyone loved it
This tastes amazing.
We thought the barley was overpowering. Very boring taste. Followed the recipe- only addition was some red wine which didn't help. So disappointed!
* Percent Daily Values are based on a 2,000 calorie diet.
Kelly's Slow Cooker Beef, Mushroom, and Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
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