Home
- Preparing Time: 6 hours and 25 minutes
- Total Time: -
- Served Person: 14
- 1 teaspoon salt
- 1 pound ground beef
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- 5 cups beef broth
- 1/2 teaspoon celery seed
- 4 cloves garlic, chopped
- 1 cup dried shiitake mushrooms
- 16 ounces barley
- 1 sweet onion, diced
- 1 cup heavy cream (optional)
- 1 cup frozen green beans (optional)
- Carbohydrate 34.1
- Cholesterol 44
- Fat 11.3
- Protein 12.2
- Sodium 479
- Calories 278 calories;
Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain excess grease, and transfer beef to a slow cooker. Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces. Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker. Cook on Low for 5 hours. Stir heavy cream and green beans into the soup and cook 1 hour more.
