Serve this rich and hearty soup with homemade buttermilk biscuits!

Portobello Mushroom & Barley Soup

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

~Place first nine ingredients and 2-1/2 teaspoons salt in a 6-quart slow cooker.

~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 for about eight hours.