CROCK POT BEEF BARLEY MUSHROOM SOUP
I copied this recipe from one of Gordon Ramsay's cookbooks. I really enjoyed this. I chopped the mushroom finely in my food processor as my DD will not eat mushroom unless they are pulverized and there are a lot of mushrooms in this recipe. You can do all the prep the night before, then just throw everything in the crockpot before going to work and come back to a nice batch of soup. Prep Time includes soaking of dehydrated mushrooms.
Provided by queenbeatrice
Categories Mushroom Soup
Time 8h45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
- In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
- Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
- Ladle into bowls and garnish with green onions.
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M Ishaque Balouch
[email protected]This soup is the perfect comfort food. It's hearty, flavorful, and easy to make. I highly recommend it!
Damian Lizarraga
[email protected]I added a dollop of sour cream to my bowl of soup, and it was amazing. The sour cream added a nice tanginess that really complemented the beef and barley.
Grace Bergin
[email protected]This soup is a great way to use up leftover mushrooms. I had some mushrooms that were starting to go bad, and this soup was the perfect way to use them up.
Aki Shah
[email protected]I'm vegetarian, so I used vegetable broth and tofu instead of beef. It was still delicious!
Sabelo Dladla
[email protected]I'm gluten-free, so I used gluten-free barley in this soup. It turned out great!
Yeamin Toha
[email protected]I made this soup in my Instant Pot, and it turned out great. It was so easy and convenient.
Nidia Garza
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the beef and barley, and they didn't even notice the mushrooms.
Joanie Phillips
[email protected]I'm not a big fan of barley, but I really enjoyed this soup. The barley added a nice texture and didn't overpower the other flavors.
Dah Dah
[email protected]This soup is a must-try for any beef lover. It's hearty, flavorful, and easy to make.
Tube 5
[email protected]I love that this soup is so versatile. You can add or remove ingredients to suit your own taste.
Deadbycaidon
[email protected]This soup is a great way to use up leftover beef. It's also a great meal to make ahead of time.
mesu farhan
[email protected]I served this soup with a side of crusty bread, and it was the perfect meal.
DJ DASECA
[email protected]This soup is even better the next day. The flavors have time to meld together, and the beef becomes even more tender.
Rao Saad Rajput
[email protected]I used leftover steak to make this soup, and it was delicious. The steak added a lot of flavor to the broth.
Ayaz ghani
[email protected]I added some extra vegetables to this soup, like carrots and celery. It turned out great!
Rana Behzad
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the beef broth is so comforting.
Malaya Jackson
[email protected]I love how easy this soup is to make. I just threw everything in the crock pot and let it cook all day. When I came home, dinner was ready!
ewe muhinzy
[email protected]This soup is amazing! The beef is so tender and flavorful, and the barley and mushrooms add a great texture and depth of flavor. I will definitely be making this again.