SLOW COOKER/ CROCK POT CREAM OF PORTABELLA BARLEY SOUP
I just found this in a slow cooker cookbook and it is slow cooking in my crockpot as I type lol! The house smells wonderful so I'm hoping this soup tastes just as good as it smells. It is a very easy recipe to throw together, great for a fall day!
Provided by my3girlz
Categories Lunch/Snacks
Time 8h7m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- 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!
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Tayyab Jani
[email protected]This soup is a must-try for any mushroom lover. The portabellas are cooked to perfection, and the cream sauce is rich and flavorful. I served it with a side of roasted vegetables, and it was a delicious and satisfying meal.
Webbed59 cb
[email protected]I'm not a great cook, but this recipe was easy to follow and the soup turned out great. I'm definitely going to make it again.
Rikhi Sharma
[email protected]I love that this soup is so versatile. You can add different vegetables, herbs, and spices to taste. I also like that it can be made in a slow cooker, so I can just set it and forget it.
Matthew Parnell
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with portabellas, carrots, celery, and onions. Plus, the barley adds a good amount of fiber.
Trompie Shigwedha
[email protected]I was pleasantly surprised by how much I enjoyed this soup. I'm not usually a fan of cream soups, but this one was light and flavorful. The barley added a nice texture, and the portabellas gave it a nice depth of flavor.
Bikash Basnet bkb
[email protected]This soup is so easy to make, and it's packed with flavor. I love the combination of portabellas, barley, and cream. It's the perfect soup for a cold winter night.
Mohamemad Aslam
[email protected]I'm not a big fan of barley, but I really enjoyed this soup. The creaminess of the soup balanced out the chewiness of the barley, and the portabellas added a nice umami flavor. I'll definitely be making this again.
Jennifer Francis
[email protected]This soup is a great way to use up leftover portabellas. I had some that were starting to go bad, so I decided to try this recipe. I'm so glad I did! The soup is creamy and flavorful, and the barley gives it a nice heartiness. I'll definitely be maki
Faisal Kaleem
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make, and the leftovers are even better the next day. I usually add a little extra garlic and chili powder to give it a bit of a kick.
Joseph Obeng
[email protected]This soup is incredible! The flavors are rich and complex, and the barley adds a nice chewy texture. I followed the recipe exactly, and it turned out perfectly. I served it with a side of crusty bread, and it was the perfect meal for a cold winter ni