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)
  • 2
    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

How to Make Slow Cooker Beefy Wild Mushroom and Barley Soup


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

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About Slow Cooker Beefy Wild Mushroom and Barley Soup

Course/Dish: Beef
Hashtag: #crockpot

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