Creamy Beef Mushroom Barley Soup in a Slow Cooker

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READY IN: 6hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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