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    You are in: Home / Recipes / Beef, Mushroom and Barley Soup Recipe
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    Beef, Mushroom and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    DrGaellon's Note:

    A very hearty, rich soup/stew. Cobbled together from several other similar recipes, with my own flair. I dislike eating celery, but like the flavor, so this is written to discard the celery. If you want to leave it in, you can dice the celery instead.

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    Units: US | Metric


    1. 1
      Place dried mushrooms in a small microwave-safe bowl. Cover with hot water and microwave on High for 2 minutes. Set aside.
    2. 2
      In a large slow cooker, place beef, onion, carrots, lima beans, garlic, celery, tomato paste, beef broth, water, barley, thyme, bay leaves, Worcestershire sauce, Tabasco sauce, salt and pepper.
    3. 3
      Remove mushrooms from soaking liquid and chop finely. Add to slow cooker. Pour soaking liquid through a coffee filter into slow cooker. Stir well.
    4. 4
      Cook on low 6-8 hours (or high 3-4 hours), stirring occasionally. Remove celery and bay leaves before serving.

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    Nutritional Facts for Beef, Mushroom and Barley Soup

    Serving Size: 1 (267 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 269.1
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.8 g
    Cholesterol 36.8 mg
    Sodium 130.1 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 9.2 g
    Sugars 2.3 g
    Protein 20.4 g

    The following items or measurements are not included:

    dried mushrooms

    low-sodium low-fat beef broth

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