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Slow-Cooker Beefy Wild Mushroom and Barley Soup

 3 Ratings
2 Comments
  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 8
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Beef-flavored broth is the robust base for a full-flavored soup loaded with beef, mushrooms and barley.

Ingredients

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

Directions

  • 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.

Expert Tips

To prepare leeks, first trim off any root ends and the dark green leafy tops. Cut the white to light green bulbs in half lengthwise, and rinse all of the layers under running water to remove any dirt. Thinly slice, and you’re good to go!

Make preparation easier by purchasing sliced mushrooms from the produce section of your grocery store. There may also be a packaged assortment of sliced wild mushrooms.

Nutrition Information

No nutrition information available for this recipe.

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