Slow Cooker Beef Barley and Mushroom Soup
Pure comfort food! The broth is so rich and creamy, you won't believe there is no cream in this!
- 1/4 cup dried mushrooms
- 1 pound ground beef
- salt and black pepper
- 1 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 3 cups leeks chopped, white and light green parts (about 2-3 leeks)
- 1 cup carrots finely diced
- 1/2 pound mushrooms cremini or button, sliced
- 3/4 cup barley hull-less if you can find it, rinsed
- 1/4 cup dill fresh, chopped
Place the dried mushrooms in a bowl and pour two cups of boiling water over them. Cover and let sit for 10-15 minutes to soften.
Brown the ground beef in a skillet over medium high heat. Season with salt and pepper. Break up the clumps with a wooden spoon. It should take about 8-10 minutes to brown. After it's browned stir in the balsamic vinegar and use your wooden spoon to scrape up any brown bits. Scrape the beef and bits into the slow cooker.
If the skillet is too dry add some of the oil. Saute the leeks, carrots and mushrooms with a sprinkling of salt. Cook until they soften, about 5 minutes then scoop them into the slow cooker.
Add the dried mushrooms and their liquid (being careful not to pour in any grit that might have accumulated on the bottom of the bowl.
Add the barely and 6 cups of water to the slow cooker. Stir and cook on low for 6-8 hours.
Stir in the chopped dill before serving.
I used ground beef for this recipe, you can also use chuck roast or stew meat cut into bite sized pieces. Just brown them the same as you would the ground beef.
If you don't have leeks, you can substitute onions.
Calories: 355.23kcal | Carbohydrates: 27.94g | Protein: 18.08g | Fat: 19.49g | Saturated Fat: 6.44g | Cholesterol: 53.68mg | Sodium: 80.95mg | Potassium: 609mg | Fiber: 5.89g | Sugar: 4.1g | Vitamin A: 4456.91IU | Vitamin C: 9.06mg | Calcium: 58.57mg | Iron: 3.61mg