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Beef, Mushroom and Barley Soup

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“A very hearty, rich soup/stew. Cobbled together from several other similar recipes, with my own flair. I dislike eating celery, but like the flavor, so this is written to discard the celery. If you want to leave it in, you can dice the celery instead.”
8hrs 15mins

Ingredients Nutrition


  1. Place dried mushrooms in a small microwave-safe bowl. Cover with hot water and microwave on High for 2 minutes. Set aside.
  2. In a large slow cooker, place beef, onion, carrots, lima beans, garlic, celery, tomato paste, beef broth, water, barley, thyme, bay leaves, Worcestershire sauce, Tabasco sauce, salt and pepper.
  3. Remove mushrooms from soaking liquid and chop finely. Add to slow cooker. Pour soaking liquid through a coffee filter into slow cooker. Stir well.
  4. Cook on low 6-8 hours (or high 3-4 hours), stirring occasionally. Remove celery and bay leaves before serving.

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