Slow Cooker/ Crock Pot Cream of Portabella Barley Soup

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“I just found this in a slow cooker cookbook and it is slow cooking in my crockpot as I type lol! The house smells wonderful so I'm hoping this soup tastes just as good as it smells. It is a very easy recipe to throw together, great for a fall day!”
READY IN:
8hrs 7mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté mushrooms and onions over medium heat for 4-5 minutes.
  2. Transfer to crock pot.
  3. Stir in broth, barley, sherry, sage, garlic and white pepper.
  4. Cover and cook on low until the barley is tender, 6 to 8 hours (or high 4 to 6 hours).
  5. Stir in the milk and cook until hot 15 to 30 minutes.
  6. Ladle into bowl, garnish with parsley and serve!

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