I came up with this slow cooker recipe for beef, barley, and mushroom soup after tinkering with a few other recipes. I've added celery and leeks before, but all it did was make the soup more chunky; it didn't really change the flavor.
Ingredients
- beef sirloin, cut into chunks: 2 pound
- garlic salt: 0.25 tsp (to taste)
- salt and ground black pepper: (to taste)
- carton beef stock: 1 piece (32 ounce)
- tomato sauce: 1 can (8 ounce can)
- water: 1 cup
- barley: 1 cup
- carrots: 0.75 cup (diced)
- fresh mushrooms: 1 pack (6 ounce pack, sliced)
- medium onion: 0.5 piece (diced)
- garlic: 4 clove (minced)
- bay leaves: 2 piece
Metric Conversion
Stages of cooking
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Season beef with garlic salt, salt, and pepper.
-
Place seasoned beef into a slow cooker with stock, tomato sauce, water, barley, carrots, mushrooms, onion, garlic, and bay leaves. Stir to combine, then cover and cook on Low until soup thickens and beef is tender, about 6 hours.
-
Discard bay leaves before serving.
