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Beef and Barley Soup With Mushrooms for the Crock Pot!

  • 200minutes
  • 226calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14 g package dried wild mushrooms, such as porcini

  2. 236 1/29 ml boiling water

  3. 14.79 ml vegetable oil

  4. 226.79 g stewing beef , cut into 1/4-inch pieces

  5. 2 onions , finely chopped

  6. 2 stalk celery , peeled and thinly sliced

  7. 2 carrots , peeled and diced

  8. 2 garlic cloves , minced

  9. 4.92 ml salt

  10. 2.46 ml cracked black peppercorns

  11. 2.46 ml dried thyme leaves

  12. 1 bay leaf

  13. 118 1/59 ml pearl barley , rinsed

  14. 29 1/28 ml tomato paste

  15. 1419 1/24 ml beef broth

  16. sour cream

  17. fresh dill , finely chopped

Instructions Jump to Ingredients ↑

  1. In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.

  2. In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker.

  3. Add onions, celery and carrots to pan and cook, stirring until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.

  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Discard bay leaf. Ladle into bowls and garnish with sour cream and dill.

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