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Hearty Mushroom Barley Soup
1 teaspoon extra virgin olive oil
2 cups chopped yellow onions
1 cup thinly sliced carrots
12 ounces sliced mushrooms
28 ounces low-sodium de-fatted chicken broth -- (2 -14 oz. cans)
10 3/4 ounces 98% fat-free Cream of mushroom soup
1/2 cup quick cooking barley
1 teaspoon Worcestershire sauce -- reduced-sodium
1/2 teaspoon dried thyme
1/4 cup finely chopped green onions
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat skillet over medium-high heat until hot. Coat with nonstick cooking spray. Add oil and untilt pan to coat bottom pan. Add yellow onions; cook 8 minutes or until just beginning to turn golden. Add carrots and cook 2 minutes. Transfer to slow cooker. Add mushrooms, chicken broth, cream of mushroom soup, barley; Worcestershire sauce and thyme. Cook ion high for one hour then cook on low 4 hrs. Stir in green onions, salt and pepper.
Makes 4 (1-1/2 cups) servings.
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