Ingredients
1 pound sliced baby portobello mushrooms3 medium carrots, finely chopped3 celery ribs, finely chopped1 medium onion, finely chopped1 cup medium pearl barley1 teaspoon dried thyme1 teaspoon pepper5 cups water4 cups beef stock3 teaspoons salt, divided 1 large egg, lightly beaten1 pound ground turkey
Preparation
Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker.
In a large bowl, mix egg and remaining 1/2 teaspoon 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, 6-8 hours.
