Slow Cooker/ Crock Pot Cream of Portabella Barley Soup

Recipe by my3girlz
READY IN: 8hrs 7mins
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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!
Advertisement