Deb’s Mushroom & Barley Soup

Deb’s Mushroom & Barley Soup

from tasteofhome.com
Lunch
385 min
10 servings
180 kcal / serving

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. —Debra Kamerman, New York, New York

Ingredients

  • 1 poundsliced baby portobello mushrooms
  • 3 mediumcarrots, finely chopped
  • 3celery ribs, finely chopped
  • 1 mediumonion, finely chopped
  • 1 cupmedium pearl barley
  • 1 teaspoondried thyme
  • 1 teaspoonpepper
  • 5 cupswater
  • 4 cupsbeef stock
  • 3 teaspoonssalt, divided
  • 1 largeegg, lightly beaten
  • 1 poundground turkey

Directions

  1. 1

    Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker.

  2. 2

    In a large bowl, mix egg and remaining 1/2 teaspoon salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.