Kellys Slow Cooker Beef Mushroom And Barley Soup Recipes

SLOW-COOKER BEEF MUSHROOM BARLEY SOUP

Steps:

• In slow cooker, combine all ingredients.
• Cover and cook on low setting for 5-6 hours.

CREAMY BEEF MUSHROOM BARLEY SOUP IN A SLOW COOKER

Steps:

• 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.

BEEF AND BARLEY SOUP WITH MUSHROOMS FOR THE CROCK POT!

Steps:

• In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.
• In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker.
• Add onions, celery and carrots to pan and cook, stirring until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours. Discard bay leaf. Ladle into bowls and garnish with sour cream and dill.