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  • Cream Of Portobello Mushroom Barley Soup

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    Cream Of Portobello Mushroom Barley Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 ounce portobello mushrooms minced into 1/2" cubes
    • 1 med onion chopped
    • 1 tsp margarine tub style
    • 28 ounce fat-free beef broth (2-14 oz cans)
    • 1/4 c. dry sherry
    • 1/4 c. barley
    • 1/4 tsp dry sage
    • 1/8 tsp garlic pwdr
    • 1/8 tsp white pepper
    • 12 ounce evaporated skimmed lowfat milk (1 can) fresh snipped parsley for garnish

    Directions

    1. Saute/fry the mushrooms and onions in the margarine in a nonstick skillet over medium high heat, 4-5 min. Transfer the vegetables to an electric slow cooker. Stir in the broth, sherry, barley, sage, garlic and pepper. Cover and cook on LOW till the barley is tender, 6-8 hrs (on HIGH, 4-6 hrs). Stir in the lowfat milk and cook till warm, 15-30 min. Divide the soup among 4 bowls and garnish each serving with the parsley.
    2. Makes 4 servings
    3. NOTES : Uses: 3 1/2 - 4 qt cooker
    4. Cooks Notes: Eight ounces of white button mushrooms, that are less meaty in texture and flavor, can replace the portobellos.
    5. (This is a terrific soup thanks Betty for sharing I have put it into the
    6. Helen D.)
    7. This is a very rich soup, we really enjoyed this one! helen

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