Slow Cooker Beefy Wild Mushroom and Barley Soup

Sandy Williams


I love, love, love my Slow Cooker!
Next I love soups and stews and chili's. Found this online. Beef-flavored broth is the robust base for a full-flavored soup loaded with beef, mushrooms and barley.

★★★★★ 1 vote


1 1/2 lb
boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes
5 c
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)
leeks, trimmed, cut in half lengthwise, rinsed and sliced crosswise (about 1 1/2 cups)
2 large
cloves garlic, finely chopped
1/2 c
uncooked pearl barley
5 1/4 c
beef flavored broth
1/2 c
cup dry sherry
1/2 tsp
dried thyme leaves
1/2 tsp
1/4 tsp


1Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
2Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

About this Recipe

Course/Dish: Beef
Hashtag: #crockpot