creamy beef mushroom barley soup in a slow cooker

Ingredients

• Servings: 14
• 1 pound ground beef
• 1 cup dried shiitake mushrooms
• 5 cups beef broth
• 16 ounces barley
• 1 sweet onion, diced
• 4 cloves garlic, 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)

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 25 mins


• 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.