Kelly's Slow Cooker Beef, Mushroom, and Barley Soup Recipe - Allrecipes.com
Kelly's Slow Cooker Beef, Mushroom, and Barley Soup Recipe
  • READY IN 6+ hrs

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

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 20 mins

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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Mar 18, 2013

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

 
Jun 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.

 
Nov 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!

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 34.6 g
  • 69%
  • Sodium
  • 446 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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