CREAMY BEEF MUSHROOM BARLEY SOUP IN A SLOW COOKER

Creamy Beef Mushroom Barley Soup in a Slow Cooker image

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