Mushroom Barley Soup - slow cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 ounce dried porcini mushrooms,1 cup boiling water1 ½ tsp butter5 ounces sliced fresh shiitake mushrooms4 ounces sliced fresh button mushrooms1 large onion, diced1 clove garlic, minced2/3 cup medium pearl barley (I have no idea what size mine was. It was the only one I could find.)1/4 tsp ground black pepper6 cups beef broth
1. Place the dried porcini mushrooms in a heat-safe bowl. Pour the boiling water over the mushrooms. Soak for 15 minutes.
2. Meanwhile, melt the butter in a medium skillet. Saute the fresh mushrooms, onions and garlic until the onions are soft.
3. Drain the porcini mushrooms and discard the water. Add all of the mushrooms, onions, garlic, barley pepper and the broth to a 4-quart slow cooker. Stir. Cook 6-8 hours on low. Makes 8 one-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KARENSALO.
2. Meanwhile, melt the butter in a medium skillet. Saute the fresh mushrooms, onions and garlic until the onions are soft.
3. Drain the porcini mushrooms and discard the water. Add all of the mushrooms, onions, garlic, barley pepper and the broth to a 4-quart slow cooker. Stir. Cook 6-8 hours on low. Makes 8 one-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KARENSALO.
Nutritional Info Amount Per Serving
- Calories: 95.0
- Total Fat: 1.5 g
- Cholesterol: 2.2 mg
- Sodium: 345.5 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.6 g
- Protein: 3.0 g
Member Reviews