Slow Cooker Beef Mushroom Barley Soup


You’ll need:

1 1/2 lb boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes
5 cups 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 cup uncooked pearl barley
5 1/4 cups Progresso™ beef flavored broth (from two 32-oz cartons)
1/2 cup dry sherry or Progresso™ beef flavored broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper

How to make it:

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.

Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.