slow cooker beefy wild mushroom and barley soup

Ingredients For slow cooker beefy wild mushroom and barley soup

• 1 1/2 lb

  boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes
• 5 c

  sliced assorted fresh wild mushrooms, such as portabella, shiitake, oyster and/or porcini (about 10 oz total)
• 3 md

  carrots, sliced (about 1 1/2 cups)
• 2

  leeks, trimmed, cut in half lengthwise, rinsed and sliced crosswise (about 1 1/2 cups)
• 2 lg

  cloves garlic, finely chopped
• 1/2 c

  uncooked pearl barley
• 5 1/4 c

  beef flavored broth
• 1/2 c

  cup dry sherry
• 1/2 tsp

  dried thyme leaves
• 1/2 tsp

  salt
• 1/4 tsp

  pepper