BEEF BARLEY & MUSHROOM SOUP

By SAEGERMA

Ingredients

• 12 OZ LEAN CHUCK FOR STEW
• 4 CUPS CHICKEN STOCK
• 2 CUPS WATER
• 1 CAN DICED TOMATOES WITH GARLIC AND ONION 14.5OZ
• 12 OZ SHITAKE MUSHROOMS
• 1 LARGE WHITE TURNIP PEELED & DICED
• 2 LARGE CARROTS DICED
• 1 CUP BARLEY (NOT QUICK COOKING)
• 2 LARGE SHALLOTS CHOPPED
• 1/2 TSP EACH THYME & PEPPER
• 1/4 CUP SNIPPED FRESH DILL

Details

Servings 6

Preparation

Step 1

MIX ALL INGREDIENTS EXCEPT DILL AND PLACE IN 4 QT SLOW COOKER COVER & COOK ON LOW 7-9 HOURS UNTIL BEEF & VEGETABLES ARE TENDER STIR IN DILL JUST PRIOR TO SERVING