Creamy Beef Mushroom Barley Soup in a Slow Cooker
- Ready In:
- 6hrs 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 453.59 g ground beef
- 236.59 ml dried shiitake mushroom
- 1182.95 ml beef broth
- 453.59 g barley
- 1 sweet onion, diced
- 4 garlic cloves, chopped
- 4.92 ml ground black pepper
- 4.92 ml salt
- 2.46 ml celery seed
- 4.92 ml dried parsley
- 236.59 ml heavy cream (optional)
- 236.59 ml frozen green beans (optional)
directions
- Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain excess grease, and transfer beef to a slow cooker.
- Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
- Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
- Cook on Low for 5 hours.
- Stir heavy cream and green beans into the soup and cook 1 hour more.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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