Creamy Mushroom, Barley and Lima Bean Soup

READY IN: 4hrs 30mins




  • 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.
  • Enjoy!
  • NOTES:
  • 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.