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Deb's Mushroom & Barley Soup Recipe
Deb's Mushroom & Barley Soup Recipe photo by Taste of Home
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Deb's Mushroom & Barley Soup Recipe

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Nothing is more comforting that coming home to this rich soup! I prep the ingredients the evening before and start the slow cooker on my way out the door. —Debra Kamerman, New York, New York
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 10 servings

Ingredients

  • 1 pound sliced baby portobello mushrooms
  • 3 medium carrots, finely chopped
  • 3 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 1 cup medium pearl barley
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 5 cups water
  • 4 cups beef stock
  • 3 teaspoons salt, divided
  • 1 large egg, lightly beaten
  • 1 pound ground turkey

Nutritional Facts

1-1/3 cups: 180 calories, 4g fat (1g saturated fat), 49mg cholesterol, 967mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 15g protein.

Directions

  1. Place first nine ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker.
  2. In a large bowl, mix egg and remaining salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours. Yield: 10 servings (3-1/2 quarts).
Originally published as Deb's Mushroom & Barley Soup in Simple & Delicious December/January 2017


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