Mushroom Barley Soup (Slow Cooker)

By McLean

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
• 1/2 tsp salt
• 1 cup fat-free half-and-half

Preparation

Step 1

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.