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- 1 pound beef chuck - 1 cup pearl barley - 8 ounces cremini mushrooms - 2 tablespoons olive oil - 1 large onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons soy sauce - Fresh parsley, chopped - Crusty bread When I make Slow Cooker Beef Barley Mushroom Soup, I start with high-quality beef chuck. The beef adds rich flavor and a hearty texture. Cut it into small cubes, about one inch. This size helps the meat cook evenly and tenderly. Next, I add pearl barley. It cooks well and gives a nice chew to the soup. Rinse it before using to remove any dust. Cremini mushrooms are my favorite for this recipe. Their earthy flavor enhances the broth. For the base, I use a large onion, two carrots, and two celery stalks. I chop them finely. This mix gives the soup a sweet and savory depth. I also include garlic, thyme, and rosemary to layer in more flavor. Lastly, I season with salt, pepper, and soy sauce. The soy sauce adds a touch of umami, making the soup even more satisfying. For garnishing, I always have fresh parsley on hand. It brightens the dish and adds a pop of color. I love to serve this soup with crusty bread on the side. Dipping the bread into the warm soup is a treat! To start, heat two tablespoons of olive oil in a large skillet over medium-high heat. Add one pound of beef chuck cut into 1-inch cubes. Brown the beef on all sides for about 5-7 minutes. This step builds flavor and gives the beef a nice crust. Once browned, transfer the beef to the slow cooker. Next, in the same skillet, add one chopped large onion, two diced carrots, and two diced celery stalks. Also, add 8 ounces of sliced cremini mushrooms. Sauté these veggies for about 5 minutes. You want them to soften but not fully cook. After that, stir in four minced garlic cloves and cook for one more minute. Then, transfer this veggie mix to the slow cooker. Now it's time to bring everything together. Add one cup of rinsed pearl barley to the slow cooker along with 6 cups of beef broth. Pour in two tablespoons of soy sauce, and sprinkle in one teaspoon of dried thyme and one teaspoon of dried rosemary. Season with salt and pepper to taste. Mix all the ingredients well. Finally, cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The goal is to have tender beef and perfectly cooked barley. To get the best flavor, taste your soup as it cooks. You can adjust the seasonings easily. If it needs more salt, add a pinch. If you like a richer taste, add a bit more soy sauce. Cooking time matters, too. For tender beef, cook it on low for 6-8 hours. If you’re in a hurry, high for 3-4 hours works well. The beef should be fork-tender when done. You can prep ingredients the night before. Store the chopped veggies in the fridge. Keep the beef and broth separate until you’re ready to cook. This helps save time on busy days. For quick meal prep, rinse the barley and measure out your spices ahead. This way, you can toss everything into the slow cooker without fuss. Serve your soup in big, rustic bowls. It looks great and feels cozy. Pair it with crusty bread for dipping. A fresh salad can also balance the meal. For a nice touch, sprinkle parsley on top before serving. This adds color and a fresh taste. Enjoy your soup with family or friends for a warm, inviting meal! {{image_2}} You can change the meat in this soup. Try using chicken or turkey. Both give nice flavors. If you want a vegetarian option, use vegetable broth instead of beef broth. This keeps the taste rich without meat. Want to make your soup even better? Add more vegetables! Spinach or peas work great. They add color and nutrients. You can also boost the flavor with red wine or Worcestershire sauce. Just a little can make a big difference! Garnishing adds a nice touch to your soup. Try cheese or crunchy croutons on top. They give a fun texture. You can also serve it with crusty bread. It’s perfect for dipping and makes the meal heartier! To store your soup in the fridge, let it cool first. Place it in an airtight container. It will stay fresh for about three to four days. If you want to enjoy it later, refrigerate it right after cooling. This keeps the flavors intact and safe to eat. Freezing the soup is a great option. Use freezer-safe containers or bags. Make sure to leave some space for expansion. Your soup can last up to three months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge. For reheating, pour the soup into a pot and heat until warm. You can also use the microwave, stirring every few minutes. Leftover soup is so versatile. You can use it in many ways. Try adding it to pasta for a hearty dish. Mix it with rice for a filling meal. You can even use it as a base for a stew. The options are endless! Get creative and enjoy your leftovers in new ways. Yes, you can make this soup in an Instant Pot. Here’s how: 1. Use the “Sauté” function to brown the beef cubes in olive oil. 2. Add the chopped onion, carrots, celery, and mushrooms. Sauté for 5 minutes. 3. Stir in the minced garlic and cook for another minute. 4. Add the rinsed pearl barley, beef broth, soy sauce, dried thyme, and rosemary. 5. Season with salt and pepper. 6. Close the lid and set the valve to sealing. Cook on “Manual” for 35 minutes. 7. Let it release naturally for 10 minutes, then quick release any remaining pressure. This method gives you tender beef and perfectly cooked barley. To thicken the soup, you have a few options: - Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the soup and cook on high for 15 minutes. - Puree Some Soup: Take a cup of soup, blend it until smooth, then stir it back in. - Add More Barley: Stir in a bit more barley during the last hour of cooking. It will absorb liquid and thicken the soup. These methods enhance the texture and make the soup heartier. This recipe is not gluten-free due to the pearl barley. However, you can make it gluten-free. Here are some suggestions: - Use Quinoa: Substitute pearl barley with quinoa for a gluten-free grain. - Use Rice: Brown or white rice can also work well. Just adjust the cooking time. - Gluten-Free Barley: Look for gluten-free barley options available in stores. These swaps keep the soup tasty while catering to gluten-free diets. This blog covered a rich soup recipe with beef, barley, and fresh veggies. You learned step-by-step how to make it in a slow cooker. I shared tips for perfecting flavor and efficient meal prep. Plus, we explored variations like using chicken or a vegetarian broth. This soup can be stored or frozen for later meals. Enjoy experimenting with garnishes and serving styles. I hope you find joy in making and sharing this dish.

Slow Cooker Beef Barley Mushroom Soup

Warm up with this delicious Slow Cooker Beef Barley Mushroom Soup that’s packed with flavor and perfect for chilly days! Made with tender beef, hearty barley, and savory mushrooms, this easy recipe is a must-try for comfort food lovers. Simply throw everything in your slow cooker and let it work its magic. Check out the full recipe now and make your next meal a cozy one! #SlowCookerRecipes #BeefSoup #ComfortFood #EasyRecipes
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Ingredients
  

1 pound beef chuck, cut into 1-inch cubes

1 cup pearl barley, rinsed

8 ounces cremini mushrooms, sliced

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

6 cups beef broth

2 tablespoons soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides, which should take about 5-7 minutes. Transfer the browned beef to the slow cooker.

    In the same skillet, add the chopped onion, carrots, celery, and mushrooms. Sauté for 5 minutes until the veggies begin to soften. Stir in the minced garlic and cook for another minute. Transfer this mixture to the slow cooker.

      Add the rinsed pearl barley, beef broth, soy sauce, dried thyme, and rosemary to the slow cooker. Season with salt and pepper to taste, stirring to combine all the ingredients well.

        Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the barley is cooked through.

          Once cooked, taste the soup and adjust the seasoning with additional salt and pepper if necessary.

            Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                - Presentation Tips: Serve the soup in rustic bowls with crusty bread on the side for dipping. A sprinkle of fresh parsley not only adds color but also enhances the fresh flavor of the soup!