Deb’s Mushroom & Barley Soup

Name: Deb's Mushroom & Barley Soup
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 10 servings (3-1/2 quarts).
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

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD: 10 servings (3-1/2 quarts).

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. —Debra Kamerman, New York, New York

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

Directions

1. Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker.
2. In a large bowl, mix egg and remaining 1/2 teaspoon 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.

Nutrition Facts

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

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