Portabella Mushroom Soup Slow Cooker Best Recipes

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PORTABELLA MUSHROOM SOUP SLOW COOKER

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Portabella Mushroom Soup Slow Cooker image

Leaving some of the soup unprocessed gives an attractive appearance and makes ladeling from the pot simpler. Vegetarian, egg and gluten free.

Provided by English_Rose

Categories     Vegetable

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1 ounce butter
  • 1 lb portabella mushroom
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 3 cups hot vegetable stock
  • 2 teaspoons balsamic vinegar
  • 1/2 cup sour cream
  • 1/4 teaspoon black pepper
  • salt, to taste after cooking

Steps:

  • Pre heat the slow cooker on high.
  • Melt butter in the cooker then add the onion and the garlic.
  • Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
  • Continue to cook for a further 10 mins.
  • Add the stock, vinegar and pepper.
  • Cook with the lid on for 4hrs on high.
  • Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
  • Pour the soup back into the slow cooker and heat till piping hot and ready to use.
  • To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.

Nutrition Facts : Calories 156, Fat 12, SaturatedFat 7.4, Cholesterol 27.9, Sodium 64, Carbohydrate 10.3, Fiber 2.1, Sugar 3.3, Protein 4.2

SLOW COOKER/ CROCK POT CREAM OF PORTABELLA BARLEY SOUP

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Slow Cooker/ Crock Pot Cream of Portabella Barley Soup image

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!

Provided by my3girlz

Categories     Lunch/Snacks

Time 8h7m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

Ingredients:

  • 6 ounces portabella mushrooms, chopped into 1/2 inch cubes
  • 1 medium onion, minced
  • 1 teaspoon margarine, tub-style
  • 2 (14 ounce) cans nonfat beef broth
  • 1/4 cup barley
  • 1/4 cup dry sherry
  • 1/4 teaspoon sage
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1 (12 ounce) can evaporated skim milk
  • fresh parsley (to garnish)

Steps:

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

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