Slow Cooker/ Crock Pot Cream of Portabella Barley Soup
photo by michelle
- Ready In:
- 8hrs 7mins
- Ingredients:
- 11
- Yields:
-
4 bowls
- Serves:
- 4
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
- Sauté mushrooms and onions over medium heat for 4-5 minutes.
- Transfer to crock pot.
- Stir in broth, barley, sherry, sage, garlic and white pepper.
- Cover and cook on low until the barley is tender, 6 to 8 hours (or high 4 to 6 hours).
- Stir in the milk and cook until hot 15 to 30 minutes.
- Ladle into bowl, garnish with parsley and serve!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Disappointed. Not enough barley for the amount of broth. In fact, not enough anything for the amount of broth. I doubled the amount of mushrooms. I wish I had doubled or tripled the barley. 1/8 teaspoon of garlic powder for 4 servings is pretty skimpy. And 1 tsp of tub margarine for sauteing? How about something healthy, like olive oil, and enough to actually get the job done? But the biggest disappointment was that the milk curdled, giving the soup an unappealing look. (I was using the high setting on the crockpot.) The sherry was a nice touch. I've been thinking of ways to overcome the thin broth and curdled milk, but I think I'll just find a different recipe.
see 1 more reviews
RECIPE SUBMITTED BY
my3girlz
Pen Argyl, 75