Cream of Portobello Mushroom and Barley Soup
Ingredients
- 6 ounces portobello mushrooms -- chopped into 1/2" cubes
- 1 medium onion -- minced
- 1 teaspoon margarine -- tub style
- 2 cans (14 oz. size) fat-free beef broth
- 1/4 cup dry sherry
- 1/4 cup barley
- 1/4 teaspoon dried sage
- 1/8 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 1 can (12 oz. size) evaporated skimmed milk
- fresh snipped parsley for garnish
Directions
Saute the mushrooms and onions in the margarine in a nonstick skillet over medium high heat, 4-5 minutes. Transfer the vegetables to an electric slow cooker. Stir in the broth, sherry, barley, sage, garlic and pepper. Cover and cook on LOW until the barley is tender, 6-8 hours (on HIGH, 4-6 hours). Stir in the milk and cook until hot, 15-30 minutes. Divide the soup among bowls and garnish each serving with the parsley.