← All recipes

Cream Of Portobello Mushroom Barley Soup

Cream Of Portobello Mushroom Barley Soup is a soups & stews vegetarian recipe made with Portobello Mushrooms Cubes, Onion, Margarine, Fat Free Beef Broth, and Dry Sherry. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6 oz
• 1
• 1 tsp
• 28 oz
• 1/4 cup
• 1/4 cup
• 1/4 tsp
• 1/8 tsp
• 1/8 tsp
• 12 oz

Method (preview)

1. 1

   Saute the mushrooms and onions in the margarine in a nonstick skillet over medium high heat, 4-5 minutes.

2. 2

   Transfer the vegetables to an electric slow cooker.

3. 3

   Stir in the broth, sherry, barley, sage, garlic and pepper.

4. 4

   Cover and cook on LOW until the barley is tender, 6-8 hours (on HIGH, 4-6 hours).

5. 5

   Stir in the milk and cook until hot, 15-30 minutes.

6. 6

   Divide the soup among 4 bowls and garnish each serving with the parsley.

7. 7

   NOTES: Uses: 3 1/2 - 4 quart cooker