Slow-Cooker Beefy Wild Mushroom and Barley Soup Recipe

Name: Slow-Cooker Beefy Wild Mushroom and Barley Soup Recipe
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

www.bettycrocker.com

Beef-flavored broth is the robust base for a full-flavored soup loaded with beef, mushrooms and barley.

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Cooking tools:

Slow cooker
Chef's knife
Cutting board

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