Sophisticated Mushroom Barley Soup (Slow Cooker)
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 259.5
- Total Fat: 4.7 g
- Cholesterol: 10.4 mg
- Sodium: 4,552.5 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 7.8 g
- Protein: 15.1 g
View full nutritional breakdown of Sophisticated Mushroom Barley Soup (Slow Cooker) calories by ingredient
Submitted by: IDGIETHREADGOOD
Introduction
This is from "150 best slow cooker recipes", by Judith Finlayson. To make it vegetarian use 7 cups vegetable stock and omit the extra cup water. This is from "150 best slow cooker recipes", by Judith Finlayson. To make it vegetarian use 7 cups vegetable stock and omit the extra cup water.Number of Servings: 3
Ingredients
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Ingredients
* 1/2 cup boiling water
* 1/2 (1/2 ounce) package dried wild mushrooms, such as porcini
* 1 tablespoon butter, divided
* 1 1/2 onions, finely chopped
* 3 cloves garlic, minced
* 1/2 teaspoon salt
* 1/2 teaspoon cracked black peppercorns
* 3/4 lb button mushroom, sliced
* 1/3 cup pearl barley
* 3 cups beef stock
* 1/2 cup water
* 1/2 bay leaf
* 1/8 cup soya sauce
* finely chopped green onion or parsley (optional)
Directions
Directions
In a heatproof bowl, combine boiling water and dried mushrooms.
Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoons butter.
Add onions and cook until soft.
Add garlic, salt and pepper and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
Add dried mushrooms, toss to combine and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Discard bay leaf.
Ladle into individual bowls and garnish with chopped green onions or parsley, if using.
Number of Servings: 3
Recipe submitted by SparkPeople user IDGIETHREADGOOD.
In a heatproof bowl, combine boiling water and dried mushrooms.
Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoons butter.
Add onions and cook until soft.
Add garlic, salt and pepper and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
Add dried mushrooms, toss to combine and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Discard bay leaf.
Ladle into individual bowls and garnish with chopped green onions or parsley, if using.
Number of Servings: 3
Recipe submitted by SparkPeople user IDGIETHREADGOOD.
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