Deb’s Mushroom & Barley Soup

Name: Deb’s Mushroom & Barley Soup
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 10 servings (3-1/2 quarts)
Ingredients: 1 pound sliced baby portobello mushrooms; 3 medium carrots, finely chopped; 3 celery ribs, finely chopped; 1 medium onion, finely chopped; 1 cup medium pearl barley; 1 teaspoon dried thyme; 1 teaspoon pepper; 5 cups water; 4 cups beef stock; 3 teaspoons salt, divided; 1 large egg, lightly beaten; 1 pound ground turkey

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 25 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Debra Kamerman, New York, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 23, 2022

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

TEST KITCHEN APPROVED

Deb’s Mushroom & Barley Soup

Contest Winner

5 Reviews Add your review

Yield:10 servings (3-1/2 quarts)

Prep:25 min

Cook:6 hours

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Ingredients

1 pound sliced baby portobello mushrooms
3 medium carrots, finely chopped
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 cup medium pearl barley
1 teaspoon dried thyme
1 teaspoon pepper
5 cups water
4 cups beef stock
3 teaspoons salt, divided
1 large egg, lightly beaten
1 pound ground turkey

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Directions

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

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.