Slow-Cooker Beef and Barley Soup

By ashleyeraas

A great winter meal served with crusty rolls and a tossed salad

Ingredients

• For topping:
• 1 oz dried wild mushrooms
• 1 cup boiling water
• 1 T veg oil
• 1 lb stew beef cut into 1/2 inch pieces
• 1/2 cup each, chopped: onions, celery, carrots
• 2 cloves garlic, chopped fine
• 1 tsp salt
• 1/2 tsp peppter
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 cup pearl barley, rinsed
• 2 T tomato paste
• 6 cups beef broth
• Sour cream
• Dill, finely chopped

Details

Servings 6

Preparation

Step 1

Cut up dried mushrooms. Soak in boiling water for 30 minutes, strain, reserving liquid. In a skillet, heat oil. Lightly brown beef; transfer to slow cooker with beef broth. Add vegetables, and seasonings to hot oil, stirring for one minute. Add barley and stir until coated. Stir in tomato paste and mushroom liquid. Bring to boil. Transfer to slow cooker.

Cover and cook on low for 6-8 hrs. Discard bay leaf. Top individual bowls with sour cream; garnish with dill.