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

Most Helpful Positive Review
Mar 18, 2013

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

 
Most Helpful Critical Review
Feb 25, 2015

Smelled great but lot of timely prep and ingredients for a bland, "muddy" tasting soup.

 
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.

 
Dec 02, 2014

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

 
Dec 14, 2014

This tastes amazing.

 
Feb 17, 2015

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.

 
Feb 08, 2015

I don't usually add reviews but I think this is a good recipe but needs to have less barley. It was very starchy. I would do everything the same but with half the barley. It smelled delicious all day but was a little disappointing when I didn't need a spoon. I will try it again but with half the barley.

 
Jan 22, 2015

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!

 

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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
  • 381 mg
  • 15%

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

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About the Cook

 
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