Creamy Beef Mushroom Barley Soup in a Slow Cooker

Indulge in the rich flavors of this creamy beef mushroom barley soup cooked in a slow cooker. This hearty and comforting meal is perfect for cold days or when you need a warm and satisfying dish to enjoy. The tender beef, earthy mushrooms, and hearty barley come together in a creamy broth that will tantalize your taste buds.

Ingredients

• 1 lb beef stew meat, cubed
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 oz mushrooms, sliced
• 1 cup pearl barley
• 4 cups beef broth
• 2 cups water
• 1 cup heavy cream
• 2 tbsp flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried thyme
• Salt and pepper to taste

Directions

1. In a skillet, brown the beef stew meat over medium-high heat until seared on all sides. Transfer the meat to the slow cooker.
2. Add the diced onion, carrots, celery, mushrooms, and pearl barley to the slow cooker.
3. In a bowl, whisk together the beef broth, water, flour, garlic powder, onion powder, thyme, salt, and pepper. Pour the mixture over the ingredients in the slow cooker.
4. Cover and cook on low for 4 hours, or until the beef is tender and the barley is cooked through.
5. Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
6. Serve hot and enjoy the creamy beef mushroom barley soup with crusty bread or a side salad.

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