Slow Cooker/ Crock Pot Cream of Portabella Barley Soup

Slow Cooker/ Crock Pot Cream of Portabella Barley Soup created by michelle

I just found this in a slow cooker cookbook and it is slow cooking in my crockpot as I type lol! The house smells wonderful so I'm hoping this soup tastes just as good as it smells. It is a very easy recipe to throw together, great for a fall day!

Ready In:
8hrs 7mins
Serves:
Yields:
Units:

ingredients

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!
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@my3girlz
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@my3girlz
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"I just found this in a slow cooker cookbook and it is slow cooking in my crockpot as I type lol! The house smells wonderful so I'm hoping this soup tastes just as good as it smells. It is a very easy recipe to throw together, great for a fall day!"

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  1. michelle
    Slow Cooker/ Crock Pot Cream of Portabella Barley Soup Created by michelle
  2. michelle
    I doubled the barley and the mushrooms. It was delicious, especially after it sat overnight. My only issue was that I cooked it on low for about 5 hours, and for me, the barley was too cooked. It could be my slow cooker, but next time I will cook the barley for less time.
  3. jeannegibbs
    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.
  4. Julie F
    I didn't have time to use the slow cooker when I decided to make this, so I made it on the stovetop instead. It was delicious and easy. I will be making it again in the slow cooker next time. It was hearty and flavorful. Perfect for a cold day!
  5. pjj1960
    it freezes well, and still tastes fantastic. recomend freezing without milk or cream, just so it does not 'break' when re-heating
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