Slow Cooker Beefy Wild Mushroom and Barley Soup | Just A Pinch Recipes

Name: Slow Cooker Beefy Wild Mushroom and Barley Soup | Just A Pinch Recipes
Ingredients: 1 1/2 pound(s) boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes; 5 cup(s) 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(s) uncooked pearl barley; 5 1/4 cup(s) beef flavored broth; 1/2 cup(s) cup dry sherry; 1/2 teaspoon(s) dried thyme leaves; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper

www.justapinch.com

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.

View Original

Share this recipe:

Ingredients

1 1/2 pound(s) boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes
5 cup(s) 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(s) uncooked pearl barley
5 1/4 cup(s) beef flavored broth
1/2 cup(s) cup dry sherry
1/2 teaspoon(s) dried thyme leaves
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper