Mushroom Barley Soup (Slow Cooker)
By McLean
Rate this recipe
5/5
(1 Votes)
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
Details
Servings 6
Adapted from keyingredient.com
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.
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