Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mushroom-Barley Soup
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- #22566
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/4 cup corn or vegetable oil
1 large onion, diced
2 stalks celery, diced small
4 cloves garlic, crushed
3 quarts beef or chicken broth
1 cup pearl barley, rinsed under cold running water
2 carrots, peeled and diced
2 pounds mushrooms, sliced
1/4 teaspoon black pepper
salt, to taste
directions
Heat the oil in a large skillet and saute the onion, celery and garlic until vegetables start to turn transparent, but not browned (about 10 minutes).
Transfer to crock pot. Add broth, barley, carrots and mushrooms. Cover tightly and cook on low 18-24 hours, stirring from time to time. Season to taste.
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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.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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