Slow Cooker Beefy Wild Mushroom And Barley Soup Recipes

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KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP



Kelly's Slow Cooker Beef, Mushroom, and Barley Soup image

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

1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
½ onion, diced
¾ cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves

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 BEEFY WILD MUSHROOM AND BARLEY SOUP



Slow-Cooker Beefy Wild Mushroom and Barley Soup image

Beef-flavored broth is the robust base for a full-flavored soup loaded with beef, mushrooms and barley.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h15m

Yield 8

Number Of Ingredients 11

1 1/2 lb boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes
5 cups sliced assorted fresh wild mushrooms, such as portabella, shiitake, oyster and/or porcini (about 10 oz total)
3 medium carrots, sliced (about 1 1/2 cups)
2 leeks, trimmed, cut in half lengthwise, rinsed and sliced crosswise (about 1 1/2 cups)
2 large cloves garlic, finely chopped
1/2 cup uncooked pearl barley
5 1/4 cups Progresso™ beef flavored broth (from two 32-oz cartons)
1/2 cup dry sherry or Progresso™ beef flavored broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
  • Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Steps:

  • Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
  • Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  • Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  • Pour beef stock into the pot.
  • Stir pearl barley into the stock.
  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

WILD MUSHROOM AND BARLEY SOUP



Wild Mushroom and Barley Soup image

Dried mushrooms and fresh veggies are simmered in a thyme and sherry flavored stock to create an easy and delicious soup fancy enough for company. NOTE: Sherry can be substituted as instructed here on Zaar or by using an equal amount of apple or orange juice to which a teaspoon of vanilla, orange or almond extract has been added. Recipe courtesy of Chef David Paquet, owner of Niagara Gourmet, St. Catharines, Ontario L2R 2B2 www.niagaragourmet.ca Posted for World Tour 2005, Canada

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 liter water or 4 1/4 cups water
30 g dried mushrooms or 1 1/2 ounces dried mushrooms, any variety
1 tablespoon butter
1 onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
1/4 cup sherry wine
1/2 liter vegetable stock or 1/2 liter chicken stock
1 cup pearl barley
2 teaspoons thyme, chopped

Steps:

  • Heat water to steaming and add mushrooms.
  • Cover and let stand for at least 20 minutes until soft.
  • Strain, reserve broth and chop mushrooms.
  • Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
  • Add celery and carrots, cook 5 minutes.
  • Add mushrooms, cook 2 minutes.
  • Add Sherry and cook until almost evaporated.
  • Stir in mushroom broth (reserved liquid from soaking), stock & barley.
  • Simmer 30 minutes until almost tender.
  • Stir in thyme, salt & pepper.
  • Simmer 5 to 10 minutes until tender.
  • For Vegetarian use the Vegetable stock.

Nutrition Facts : Calories 208.7, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 355.6, Carbohydrate 34, Fiber 6.5, Sugar 2.1, Protein 5.2

LOW 'N SLOW MUSHROOM BARLEY SOUP



Low 'N Slow Mushroom Barley Soup image

This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!

Provided by Leanne Cooke

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

¼ cup pearl barley
1 cup boiling water
2 tablespoons canola oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
6 cups white mushrooms, halved if large
3 cloves garlic, minced
1 tablespoon tomato paste
6 cups beef stock
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce

Steps:

  • Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
  • Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
  • Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
  • Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
  • Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
  • Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.8 g, Fat 6.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 352.8 mg, Sugar 7.5 g

QUICK MUSHROOM BARLEY SOUP



Quick Mushroom Barley Soup image

I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I've been fixing it ever since. -Edie Irwin, Cornwall, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped carrot
1/3 cup chopped onion
2 cups water
3/4 cup quick-cooking barley
2 tablespoons all-purpose flour
3 cups whole milk
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender., In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

CREAMY BEEF MUSHROOM BARLEY SOUP IN A SLOW COOKER



Creamy Beef Mushroom Barley Soup in a Slow Cooker image

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

1 lb ground beef
1 cup dried shiitake mushroom
5 cups beef broth
16 ounces barley
1 sweet onion, diced
4 garlic cloves, chopped
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon celery seed
1 teaspoon dried parsley
1 cup heavy cream (optional)
1 cup frozen green beans (optional)

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

SOPHISTICATED MUSHROOM BARLEY SOUP SLOW COOKER



Sophisticated Mushroom Barley Soup Slow Cooker image

Again a soup recipe, I just love soup. This is from my fav. slow cooker cook book, "150 best slow cooker recipes", by Judith Finlayson. To make it vegetarian use 7 cups vegetable stock and omit the extra cup water.

Provided by Faith77

Categories     Stocks

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup boiling water
1 (1/2 ounce) package dried wild mushrooms, such as porcini
2 tablespoons butter, divided
3 onions, finely chopped
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 1/2 lbs button mushrooms, sliced
2/3 cup pearl barley
6 cups beef stock
1 cup water
1 bay leaf
1/4 cup soya sauce
finely chopped green onions or parsley (optional)

Steps:

  • In a heatproof bowl, combine boiling water and dried mushrooms.
  • Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
  • Chop mushrooms finely and set aside.
  • In a skillet, over medium heat, melt 1 tablespoons butter.
  • Add onions and cook until soft.
  • Add garlic, salt and pepper and cook for 1 minute.
  • Transfer mixture to slow cooker stoneware.
  • In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
  • Add dried mushrooms, toss to combine and cook for 1 minute.
  • Transfer mixture to slow cooker stoneware.
  • Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Discard bay leaf.
  • Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.

Nutrition Facts : Calories 195.8, Fat 5.1, SaturatedFat 2.8, Cholesterol 10.2, Sodium 1879.3, Carbohydrate 30.1, Fiber 5.8, Sugar 5.2, Protein 10.7

SLOW COOKER 5-MUSHROOM BARLEY SOUP



Slow Cooker 5-Mushroom Barley Soup image

This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.

Provided by Doug N

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h20m

Yield 6

Number Of Ingredients 17

3 cups water
1 cup barley
4 cups beef broth
1 cup milk
2 tablespoons olive oil
1 cup diced onion
½ cup diced celery
½ cup diced carrot
1 tablespoon finely chopped garlic
1 (6 ounce) package sliced white mushrooms
½ cup chopped brown beech mushrooms
½ cup chopped oyster mushrooms
¼ cup dried shiitake mushrooms
¼ cup dried black mushrooms, broken into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
½ teaspoon salt
½ teaspoon ground mixed peppercorns

Steps:

  • Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
  • Cover and cook on High for 1 hour.
  • Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.5 g, Cholesterol 3.3 mg, Fat 9.6 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 1092 mg, Sugar 5.5 g

MUSHROOM ONION BARLEY SOUP



Mushroom Onion Barley Soup image

After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It's a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 10

1 large onion, chopped
2 cups sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
7 cups reduced-sodium chicken broth
2 cups water
1/2 cup medium pearl barley
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.

Nutrition Facts : Calories 101 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 746mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

MUSHROOM BARLEY SOUP (SLOW COOKER)



Mushroom Barley Soup (Slow Cooker) image

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

4 cups vegetable stock
4 cups sliced mushrooms (fresh)
1/2 cup pearl barley
3 tablespoons dairy-free margarine
1 tablespoon fresh dill
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried tarragon

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

SLOW-COOKER BEEF MUSHROOM BARLEY SOUP



Slow-Cooker Beef Mushroom Barley Soup image

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

2 lbs beef chuck, cubed
4 teaspoons beef base
1 (12 ounce) bag frozen chopped onions
1 (8 ounce) can tomato sauce
8 ounces mushrooms, sliced
3/4 cup pearl barley
1/2 teaspoon black pepper
5 cups water

Steps:

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

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield about 11 servings (2-3/4 quarts).

Number Of Ingredients 15

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

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SLOW COOKER MUSHROOM BARLEY SOUP - SWIRLS OF FLAVOR
2017-11-02 1/2 cup uncooked barley 4 cups vegetable broth * 2 Tbs. butter Instructions Arrange carrots, celery and onion in bottom of slow cooker. Top with mushrooms then garlic, thyme, kosher salt and pepper. Top with barley and add broth. Cook 6 hours on low. Stir in butter and let cook additional 15 minutes until butter is melted and blended in. Notes
From swirlsofflavor.com
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SLOW COOKER BEEF BARLEY AND MUSHROOM SOUP! - SIDEWALK SHOES
2019-10-29 Cook until the vegetables soften, about 5 minutes. Add the dried mushrooms and their liquid to the slow cooker, making sure not to add any of the grit that might have settled to the bottom of the bowl. Then add the barley. Add 6 cups of water and the barley. Stir and cook on low for 6-8 hours.
From sidewalkshoes.com
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SLOW-COOKER VEGETABLE-BEEF-BARLEY SOUP RECIPE - PILLSBURY.COM
2010-10-13 1. Spray 5- to 6-quart slow cooker with cooking spray. Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in cooker. 2. Cover and cook on Low heat setting 8 to 9 hours.
From pillsbury.com
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SLOW COOKER MUSHROOM-BARLEY SOUP - MAGIC SKILLET
In a 6-quart (6 L) slow cooker, combine all ingredients, except seasoning and sour cream. Mix well, cover, and cook in a low-heat setting for 6-8 hours. Step 2 Season to taste with salt and black pepper. Top each bowl of mushroom-barley soup with a dollop of sour cream.
From magicskillet.com
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SLOW COOKER MUSHROOM BARLEY SOUP – GRABANDGORECIPES
2012-10-24 It also gives thickness and texture to soup. Once cooked, the barley is soft and just slightly chewy. I think barley and mushrooms were made for each other. Do you cook soups in your crock pot? Ingredients: 8 oz White Button Mushrooms, cleaned and sliced 1 sweet onion, diced 4 cloves of garlic, minced 1 cup pearl barley 8 cups chicken stock
From grabandgorecipes.com
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RECIPES - BETTYCROCKER.COM
What's Trending. 14 Classic Desserts to Master; Best Recipes Using Yellow Cake Mix
From bettycrocker.com
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HEALTHY VEGETABLE BEEF AND MUSHROOM BARLEY SOUP FOR THE SLOW …
2011-11-19 Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend. Cover and cook on HIGH for 4 hours, or LOW for 6 to 8 hours. Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired. Recipe Notes
From simple-nourished-living.com
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RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com
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RECIPE SLOW COOKER BEEFY WILD MUSHROOM AND BARLEY SOUP
Recipe - Slow Cooker Beefy Wild Mushroom and Barley SoupINGREDIENTS: 1 1/2 lb boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes 5 cups ...
From youtube.com
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SLOW-COOKER BEEF, BACON AND BARLEY SOUP RECIPE - PILLSBURY.COM
2016-10-18 Steps. 1. Cook bacon in large nonstick skillet over medium-high heat for 3 minutes, stirring frequently. Add beef and onion; cook 3 to 5 minutes or until beef is browned, stirring occasionally. 2. In 3 1/2 to 4-quart slow cooker, layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth, tomatoes and gravy over top.
From pillsbury.com
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MUSHROOM BARLEY SOUP SLOW COOKER - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Mushroom Barley Soup Slow Cooker are provided here for you to discover and enjoy ... Best Soup Recipes For Freezing Best Soup Recipes For Dinner Quick Cooker Potato Soup Vermicelli Noodle Soup Recipe Dry Soup Recipe Cooking Soup Mix What's Cooking Soup Mix Dinner Menu. Dinner Ideas Using Cream Cheese Dinner Recipe …
From recipeshappy.com
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Top Asked Questions

How to cook barley soup in slow cooker?
Put it in the freezer and pull it out to thaw in the fridge a day before or the morning of the day you want to make the meal. Add the veggies and barley to the slow cooker with the broth, bay leaf, dried thyme, and salt. Stir, cover, and cook for 3-4 hours on high or 6-8 hours on low. Taste the soup before serving, and add salt or pepper to taste.
How do you make pearl barley soup with beef?
Directions. Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot. Pour beef stock into the pot. Stir pearl barley into the stock. Place soup over medium-low heat, bring to a simmer, and cook,...
Can you make mushroom barley soup with canned mushrooms?
Mushroom Barley Soup is easy on the wallet because it’s made without meat but is still hearty. It’s perfect for a crowd! Just a few fresh veggies, some herbs, some broth and barley, and, of course, all the mushrooms! MUSHROOMS Wild, from the supermarket, or even canned! They’ll all taste great in this soup.
How to cook beef stew meat in 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.

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