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Venison Barley Soup

  • Author: Beth Neels
  • Total Time: 8 hours 20 minutes
  • Yield: 10 servings 1x


  • 5 cups venison stock
  • 2 carrots (cut in quarters and then sliced)
  • 2 stalks celery (sliced)
  • 1 small onion (diced)
  • salt and pepper (to taste)
  • 2 tsp thyme (fresh)
  • 1 cup barley


  1. Make venison stock by placing bones in slow cooker, with a quartered onion, a few cloves garlic a few sprigs of thyme, add salt and pepper to taste. Cook on low for 8 hours.
  2. Measure out 5 cups stock, add the the rest of ingredients, except barley. Cook for at least 4 hours on low.
  3. When vegetables are tender, add barley. Continue to cook for one hour.
  4. Serve hot with bread.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Soup
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