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CREAMY PORTOBELLO MUSHROOM BARLEY SOUP

Recipe Introduction


THIS SOUP IS SUPER DELICIOUS AND VERY HEARTY. IF YOU LIKE, TAKE ONE MEDIUM POTATO, PEEL, AND CUT INTO TINY CUBES AND ADD TO SOUP.





List of Ingredients



• 6 OUNCES PORTOBELLO MUSHROOMS, CHOPPED INTO 1/2" CUBES
  
• 1 MEDIUM ONION CHOPPED
  
• 1 TEASPOON BUTTER
  
• 28 OUNCE BEEF BROTH, TWO ( 14 OUNCE CANS)
  
• 1/4 CUP DRY SHERRY
  
• 1/4 CUP BARLEY
  
• 1/4 CUP DRIED SAGE
  
• 1/8 TEASPOON GARLIC POWDER
  
• 1/8 TEASPOON WHITE PEPPER
  
• 1 ( 12 OUNCE CAN) EVAPORATED MILK
  
• FRESH CHOPPED CURLEY PARSLEY
  






Instructions



1. SAUTE MUSHROOMS AND ONIONS IN BUTTER IN A SKILLET OVER MEDIUM HIGH HEAT, 4 TO 5 MINUTES. TRANSFER THE VEGETABLES TO AN ELECTRIC SLOW COOKER.
   
   
2. STIR IN BROTH, SHERRY, BARLEY, SAGE, GARLIC AND PEPPER. COVER AND COOK ON "LOW" UNTIL THE BARLEY IS TENDER, 6 TO 8 HOURS OR "HIGH" 4 TO 6 HOURS.
   
   
3. STIR IN THE MILK AND COOK UNTIL HOT, 15 TO 30 MINUTES. DIVIDE AMONG 4 SOUP BOWLS.
   
   
4. 4 SERVINGS.
   
   






Final Comments


THIS WILL BE ONE OF YOUR FAVORITE SOUPS TO MAKE. I GUARANTEE IT.