Crockpot Beef Barley Mushroom Soup Recipe

This gently seasoned beef and barley mushroom soup is a cold weather classic. The simple ingredients come together to form a comforting, glistening and nutritious dish that will fill your home with aromas like what you remember from grandma’s kitchen.

A bit about texture: Barley absorbs liquid. It’s just a fact of barley soup life that you’ll need to add hot liquid (slowly) to achieve the right texture when serving. This soup is rich enough that using a few tablespoons of water will not effect the flavor.

 

Note: Do not open slow cooker while it’s simmering. When a lid is cracked it loses 20-25 minutes of valuable cooking time. Try and resist!

crockpot beef barley mushroom soup in pot

Ingredients

⅔ cup barley

2 Tbsp canola oil

1 lb. beef stew or flanken (cubed or in chunks), rinsed and patted dry

2 medium onions, chopped

8 oz. portobello mushrooms, quartered

4 oz. shitake mushrooms, sliced

4 cloves garlic, chopped

6 carrots, washed or scraped and chopped

4 celery stalks, washed and chopped

2 bay leaves

6 Tbsp fresh dill, chopped (reserve 1-2 Tb. for garnish)

2 Tbsp tomato paste

3 cartons beef broth (32 oz. each)

salt and freshly ground pepper to taste (better to salt after cooking as some broths are salty)

Directions

Soak barley in cold water 2-3 hours or overnight. Rinse and drain. Place in slow cooker insert.

Heat oil in large saute or caste iron pan. DO NOT use non-stick surface.

Brown chunks of beef 6-8 minutes on each side, allowing space between each piece.

Place in slow cooker insert.

In the same pan (do not wipe it out) brown onions until golden, 12-15 minutes.

Add all mushrooms, stir and cook over medium heat for another 5-10 minutes.

Add garlic and sauté 5 minutes.

Place all of the above into slow cooker insert.

Add chopped carrots, celery, bay leaves, dill, tomato paste and broth. Season with salt and ground pepper.

Stir to combine well and set slow cooker to LOW and cook for 8 hours.

Remove bay leaves and ladle soup into bowls. Garnish with reserved chopped dill.

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Keep on Noshing

One-Pot Chicken Soup with Seasonal Vegetables Recipe

There's nothing easier or more delicious than this slow-cooked stovetop soup.

Vegetarian Yemenite Soup Recipe

The enveloping aroma of cumin, turmeric, coriander and black pepper just screams comfort food.

The Most Outrageous Matzah Ball Soup Recipe

With rice, noodles AND matza balls, this soup is a carb fest -- and it's glorious.

Shabbat Chicken with Dried Fruit Recipe

This go-to chicken recipe, with a glossy and delicious sauce, is perfect for Rosh Hashanah or Shabbat.

Classic Potato Kugel

A grandmother's recipe offers an easy route to this classic Ashkenazi dish.

VIDEO: How to Make Stuffed Cabbage

Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes.

Baklava with Honey and Cardamom Recipe

You won't miss refined sugar or butter with this sweet treat featuring cinnamon and cardamom-spiced nuts covered with honey syrup.

Chocolate Cranberry Challah Rolls with Citrus Sugar

Simple, sophisticated and just a little fancy.