Been Trying For Years

I'm going to take you back in time today. The year is 2003. It's Christmas and I am celebrating my very first one as a newlywed. But also, we were celebrating with my parents, per a tradition we still observe today. After the presents were opened, the huge meal was eaten, and we were just sitting around, their phone rang. It was a family friend who lives down the street inviting us down for a late supper. She knew we had probably had a large meal in the early afternoon, but wanted to extend an invite for us to come down later for a simple supper of soup. She had made a few different varieties and wanted to share the leftovers. Never ones to turn down a sweet invitation from a friend, especially when it involves food, we were happy to go.

 Upon entering the dining room we discovered her version of "I have a few leftovers" really meant she had three different kinds, and lots of each left, along with homemade bread, rolls, and sweets. And even though we were still pretty full from our meal earlier in the day, boy oh boy did we eat good!

Each kind she served was delicious, but to be honest I can't remember what two of them were. Why? Because the third was hands down my favorite, and for the past decade, the one I have been trying to recreate in my own kitchen. It was a barley soup with a beef base and big slices of mushrooms. And not only was it my favorite, but also Mr. Everyday's and my Daddy's too. I can still remember all times we uttered the words "Oh My Gosh! This is delicious!" while slurping it up as fast as we could.

Over the years I've tried a few different versions, but never recreating it's tastiness...until now! This is the first one I've tried that was so close, my taste buds immediately stood up and screamed "You did it!!!"

Like beef? Like mushrooms? Like soups? Like using your slow cooker on busy days? If you answered yes to all of those, or even just one, then this is the soup for you! I'm happy to bring you a little something from my past that your family could very well enjoy for years to come!

Slow Cooker Beefy Mushroom Barley Soup Adapted from Taste of Home
2 lbs. round steak, cut into 1 inch cubes
1 TBS canola oil
1 large onion, diced
4 medium carrots, diced
2 ribs celery, diced
2 garlic cloves, minced
8 oz. button mushrooms, sliced
1 tsp. garlic powder
1 (14 oz.) can beef broth
1 (14 oz.) can chicken broth
4 beef bouillon cubes
1/2 c. pearl barley
1/2 tsp. dried thyme
Dried Parsley, for garnish

Preheat slow cooker to HIGH. In a large skillet, heat oil to medium high. Season beef with salt, pepper and garlic powder. Brown in oil until no longer pink, and browned on all sides, about 5 minutes. Add beef and all liquid to slow cooker. Add all other ingredients except parsley. Cook on HIGH for 4 hours. Stir. Check for tenderness of barley. If mostly tender, reduce heat to LOW and cook 2 additional hours. If not, leave on HIGH for those 2 hours, checking occasionally. Garnish individual portions with parsley.

Shared on The Country Cook Mar. 21, 2014

Soup at Very Good Recipes

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.