Creamy Beef Mushroom Barley Soup in a Slow Cooker

Name: Creamy Beef Mushroom Barley Soup in a Slow Cooker
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 14
Cuisine: Global
Ingredients: 454 grams barley; 1 liters beef broth; 1 teaspoons celery seed; 1 teaspoon dried parsley; 237 milliliters dried shiitake mushrooms; 4 cloves garlic, chopped; 454 grams ground beef; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 sweet onion, diced

Creamy Beef Mushroom Barley Soup in a Slow Cooker is a dairy free soup. One serving contains 218 calories, 11g of protein, and 7g of fat. This recipe serves 14. This recipe covers 12% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have ground pepper, shiitake mushrooms, celery seed, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 25 minutes.

Instructions

Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes.

Ingredients you will need

Ground Beef

Equipment you will use

Frying Pan

Drain excess grease, and transfer beef to a slow cooker.

Ingredients you will need

Beef

Equipment you will use

Slow Cooker

Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.

Ingredients you will need

Shiitake Mushrooms

Mushrooms

Equipment you will use

Food Processor

Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.

Ingredients you will need

Shiitake Mushrooms

Black Pepper