Creamy Beef Mushroom Barley Soup In A Slow Cooker Recipe

Name: Creamy Beef Mushroom Barley Soup In A Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 cup dried shiitake mushrooms; 5 cups beef broth; 16 ounces barley; 1 sweet onion, diced; 4 cloves garlic, 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)

Servings: persons

1 pound ground beef
1 cup dried shiitake mushrooms
5 cups beef broth
16 ounces barley
1 sweet onion, diced
4 cloves garlic, 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)

1
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.
2
Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
3
Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
4
Cook on Low for 5 hours.
5
Stir heavy cream and green beans into the soup and cook 1 hour more.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound ground beef, 1 cup dried shiitake mushrooms, 5 cups beef broth, 16 ounces barley, and more.

Yes, Creamy Beef Mushroom Barley Soup In A Slow Cooker falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Beef Mushroom Barley Soup In A Slow Cooker

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