Beef, Barley & Mushroom Soup

Rating:

(1 vote) 5 1

Shitake mushrooms and diced turnip give that unexpected touch to beef and barley soup.

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Ingredients

  • 12 oz lean beef chuck for stew
  • 4 C. reduced-sodium chicken broth
  • 2 C. water
  • 1 can (14.5 oz) diced tomatoes with roasted garlic & onion
  • 12 oz shiitake mushrooms, stems removed; caps cleaned & sliced
  • 1 large white turnip (about 7 oz) peeled and diced (1 ½ C.)
  • 2 large carrots, quartered lengthwise and diced
  • 1 C. barley (NOT quick cooking kind)
  • 2 large shallots, chopped (½ C.)
  • ½ tsp. each pepper and dried thyme
  • ½ C. snipped fresh dill
  • Sour Cream (optional)

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Directions

Mix all ingredients except dill in a 4 qt. or larger slow-cooker. Cover and cook on low 7 to 9 hours or until beef and vegetables are tender. Stir in dill, ladle into soup bowls and top with dollops of sour cream, if desired.

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