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Add a photoServings: 4
Ingredients
- 6 ounce portobello mushrooms minced into 1/2" cubes
- 1 med onion chopped
- 1 tsp margarine tub style
- 28 ounce fat-free beef broth (2-14 oz cans)
- 1/4 c. dry sherry
- 1/4 c. barley
- 1/4 tsp dry sage
- 1/8 tsp garlic pwdr
- 1/8 tsp white pepper
- 12 ounce evaporated skimmed lowfat milk (1 can) fresh snipped parsley for garnish
Directions
- Saute/fry the mushrooms and onions in the margarine in a nonstick skillet over medium high heat, 4-5 min. Transfer the vegetables to an electric slow cooker. Stir in the broth, sherry, barley, sage, garlic and pepper. Cover and cook on LOW till the barley is tender, 6-8 hrs (on HIGH, 4-6 hrs). Stir in the lowfat milk and cook till warm, 15-30 min. Divide the soup among 4 bowls and garnish each serving with the parsley.
- Makes 4 servings
- NOTES : Uses: 3 1/2 - 4 qt cooker
- Cooks Notes: Eight ounces of white button mushrooms, that are less meaty in texture and flavor, can replace the portobellos.
- (This is a terrific soup thanks Betty for sharing I have put it into the
- Helen D.)
- This is a very rich soup, we really enjoyed this one! helen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 4 servings | |
| Calories 184 | |
| Calories from Fat 33 | 18% |
| Total Fat 3.73g | 5% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 9mg | 3% |
| Sodium 945mg | 39% |
| Potassium 465mg | 13% |
| Total Carbs 19.47g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.18g | 4% |
| Protein 14.92g | 24% |
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