SLOW-COOKER BEEF AND BARLEY
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
- Photograph by Antonis Achilleos
CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
- Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg
KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
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.
Provided by pecagirl27
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
- Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender, about 6 hours.
- Remove and discard the bay leaves to serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g
KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
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.
Provided by pecagirl27
Categories Barley Soup
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
- Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender, about 6 hours.
- Remove and discard the bay leaves to serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g
CREAMY BEEF MUSHROOM BARLEY SOUP IN A SLOW COOKER
Make and share this Creamy Beef Mushroom Barley Soup in a Slow Cooker recipe from Food.com.
Provided by Pinay0618
Categories Grains
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 343.8, Fat 10.2, SaturatedFat 3.8, Cholesterol 38.6, Sodium 894.3, Carbohydrate 44.1, Fiber 10.3, Sugar 1.1, Protein 19.7
CROCK POT BEEF BARLEY MUSHROOM SOUP
I copied this recipe from one of Gordon Ramsay's cookbooks. I really enjoyed this. I chopped the mushroom finely in my food processor as my DD will not eat mushroom unless they are pulverized and there are a lot of mushrooms in this recipe. You can do all the prep the night before, then just throw everything in the crockpot before going to work and come back to a nice batch of soup. Prep Time includes soaking of dehydrated mushrooms.
Provided by queenbeatrice
Categories Mushroom Soup
Time 8h45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
- In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
- Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
- Ladle into bowls and garnish with green onions.
SLOW-COOKER BEEF MUSHROOM BARLEY SOUP
Make and share this Slow-Cooker Beef Mushroom Barley Soup recipe from Food.com.
Provided by JackieOhNo
Categories Grains
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In slow cooker, combine all ingredients.
- Cover and cook on low setting for 5-6 hours.
KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
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.
Provided by pecagirl27
Categories Barley Soup
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
- Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender, about 6 hours.
- Remove and discard the bay leaves to serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g
MUSHROOM BARLEY SOUP (SLOW COOKER)
One beef I have with crock pot recipes is sometimes the size of the crock pot isn't included with the recipe. I have an 7 qt. Kitchen Aide Crock Pot, so most recipes will fit into it. With this recipe, I noticed I only filled the crock with these ingredients to the 4 quart line. I got this recipe out of the Simple Vegan Slow Cooker Cookbook. I noticed that the finished soup needed salt, but I don't add salt to my soups. I leave that up to the discretion of the person eating the soup. I used herbs from my garden that I grew and dried last fall. I used white button mushrooms in this soup. I sprinkled a little Romano cheese on top of my bowl of soup, which isn't vegan, but it surely tasted good and added a little extra flavour. I doubled the recipe because we love our soup!
Provided by Chef Joey Z.
Categories Clear Soup
Time 6h15m
Yield 6-8 cups, 1 serving(s)
Number Of Ingredients 8
Steps:
- Add the soup stock to your slow cooker and turn it on. If you're cooking this on low, 6 to 8 hours is perfect.
- Add the rest of the ingredients and set the crock and let it cook.
- I always check the soup about 1/2 way through cooking as I've found at times the soups is done sooner then the time stated.
- Bon Appetit.
Nutrition Facts : Calories 430.1, Fat 2.5, SaturatedFat 0.5, Sodium 27.1, Carbohydrate 90.2, Fiber 20.1, Sugar 6.4, Protein 19.6
KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
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.
Provided by pecagirl27
Categories Barley Soup
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
- Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender, about 6 hours.
- Remove and discard the bay leaves to serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g
SLOW-COOKER BEEF AND BARLEY SOUP
The barley cooked over a long periods of time, adds a velvety texture as well as a nutty flavor to the soup. Try substituting two Tablespoons minced fresh dill for the parsley.
Provided by Chef mariajane
Categories Clear Soup
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
- Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
- Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
- TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.
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