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Slow Cooker Cream Of Portobello Mushroom Barley Soup
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- #59148
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 ounces portobello mushrooms, chopped into 1/2" cubes
1 medium onion, minced
1 teaspoon margarine, tub style
2 cans (14 ounce size) fat-free beef broth
1/4 cup dry sherry
1/4 cup barley
1/4 teaspoon dried sage
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1 can (12 ounce size) evaporated skimmed milk
fresh snipped parsley for garnish
directions
Saute the mushrooms and onions in the margarine in a nonstick skillet over medium high heat, 4-5 minutes.
Transfer the vegetables to an electric slow cooker. Stir in the broth, sherry, barley, sage, garlic and pepper. Cover and cook on LOW until the barley is tender, 6-8 hours (on HIGH, 4-6 hours).
Stir in the milk and cook until hot, 15-30 minutes. Divide the soup among bowls and garnish each serving with the parsley.
added by
WildKirsten
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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