There is nothing better than a nice big bowl of homemade creamy mushroom and barley soup with some lima beans. Using a slow cooking crock pot for this recipe makes it a very easy one to make and enjoy.
Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
Clean the white button mushrooms and slice into big pieces, set aside.
Clean the carrot and then cut into diagonal slices, set aside.
Cut into thin slices the swiss cheese and set aside.
This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
Step #3- Next add the half & half cream, Harvey’s Bristol Cream, a quick stir and cook for ½ hour.
Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.