Beef Barley Mushroom Soup


This is what we are having for dinner tonight. Due to the fact that my husband acquired some hog meat I am using cubed pork instead of the beef.

Beef Barley Mushroom Soup
1 large onion, minced
1/2 lb very lean beef stew meat, cut into 1/2 inch cubes
3 carrots, diced
3 celery stalks, diced
1/2 lb small white mushrooms, stems trimmed, quarted
1/4 lb shiitake mushrooms, stems trimmed, quarted
1 bay leaf
3 tbs minced Italian flat-leafed parsley
1 cup pearl barley
1 tsp salt
1/4 tsp black pepper
1 can (48 ounces) chicken broth
2 cups water
  1. Lightly spray a 4 to 6 quart slow cooker with vegetable oil cooking spray.
  2. Place the meat, onion, carrots, celery, white & shiitake mushrooms, bay leaf, parsley, barley, salt, and pepper in the slow cooker. Pour the broth and water over all and stir to combine.
  3. Cover and cook on low for 5 to 7 hours, or until the meat, vegetables, and barley are tender. Add salt to taste.
Yield: 6 servings
Nutritional Information Per Serving:
Calories: 281 (from fat 70)
Fat: 8g (Saturated 2.5g)
Cholesterol: 24mg
Sodium: 969mg
Carbohydrate: 38g (Dietary Fiber 8g)
Protein: 17g
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2 Comments

  1. This sounds wonderful. I’m printing it out.
    It came out very good. I have plenty leftover so I will freeze some of it for future lunches.

    Reply
  2. I’m making this one. I will make anything in a crock pot if it is low fat and this sounds perfect. Thanks!

    I hope you like it. I think it came out great!

    Reply

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