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Deb’s Mushroom & Barley Soup

Total Time

Prep: 25 min. Cook: 6 hours

Makes

10 servings (3-1/2 quarts)

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
Deb's Mushroom & Barley Soup Recipe photo by Taste of Home

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

  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 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.

Nutrition Facts

1-1/3 cups: 180 calories, 4g fat (1g saturated fat), 49mg cholesterol, 967mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 15g protein.

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