Mushroom Barley Soup (Slow Cooker)

Mushroom Barley Soup (Slow Cooker)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tsp olive oil

  • 1

    medium onion

  • 1

    pound portabella mushrooms, chopped

  • 8

    cups fat-free beef stock

  • 1

    cup uncooked barley, NOT minute barley

  • 2

    Tbsp fresh lemon juice

  • 2

    Tbsp Worcestershire sauce

  • ½

    tsp salt

  • 1

    cup fat-free half-and-half

Directions

Saute mushrooms and onions in oil.Put all in crockpot EXCEPT half & half, lemon juice and worcestershire. Cook on low 8-10 hours. Stir in half & half, lemon juice and worcestershire just before serving. (Garnish with fresh rosemary, if you like.) Makes about 6–2 cup servings.


Nutrition

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