Deb’s Mushroom & Barley Soup
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 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
Directions
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1Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker.
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2In 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.
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