Creamy Beef Mushroom Barley Soup in a Slow Cooker

Ingredients

• 16 ounces barley 
• 5 cups beef broth 
• 0.5 teaspoon celery seed 
• 1 teaspoon parsley dried
• 1 cup mushroom caps dried
• 4 cloves garlic chopped
• 1 pound ground beef 
• 1 teaspoon ground pepper black
• 1 teaspoon salt 
• 1  onion diced sweet

Equipment

• food processor
• frying pan
• slow cooker

Directions

1. Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes.
2. Drain excess grease, and transfer beef to a slow cooker.
3. Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
4. Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
5. Cook on Low for 5 hours.
6. Stir heavy cream and green beans into the soup and cook 1 hour more.