Slow Cooker/ Crock Pot Cream of Portabella Barley Soup |
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Prep Time: 7 Minutes Cook Time: 480 Minutes |
Ready In: 487 Minutes Servings: 12 |
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I just found this in a slow cooker cookbook and it is slow cooking in my crockpot as I type lol! The house smells wonderful so I'm hoping this soup tastes just as good as it smells. It is a very easy recipe to throw together, great for a fall day! Ingredients:
6 ounces portabella mushrooms, chopped into 1/2 inch cubes |
1 medium onion, minced |
1 teaspoon margarine, tub-style |
2 (14 ounce) cans nonfat beef broth |
1/4 cup barley |
1/4 cup dry sherry |
1/4 teaspoon sage |
1/8 teaspoon garlic powder |
1/8 teaspoon white pepper |
1 (12 ounce) can evaporated skim milk |
fresh parsley (to garnish) |
Directions:
1. Sauté mushrooms and onions over medium heat for 4-5 minutes.
2. Transfer to crock pot.
3. Stir in broth, barley, sherry, sage, garlic and white pepper.
4. Cover and cook on low until the barley is tender, 6 to 8 hours (or high 4 to 6 hours).
5. Stir in the milk and cook until hot 15 to 30 minutes.
6. Ladle into bowl, garnish with parsley and serve!
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