Slow Cooker Crock Pot Cream Of Portabella Barley Soup Best Recipes

SLOW COOKER/ CROCK POT CREAM OF PORTABELLA BARLEY SOUP

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!

SLOW COOKER BEEF BARLEY SOUP

Ingredients:

• 2 lbs blade steaks, cubed into bite-size pieces (aka chuck steak)
• 1/2 tablespoon sea salt (to taste)
• 1/2 tablespoon black pepper (to taste)
• 1 1/2 tablespoons olive oil
• 1 1/2 cups white onions, chopped
• 1 1/2 cups carrots, sliced
• 1 1/2 cups celery, sliced
• 2 garlic cloves, pressed
• 1 (28 ounce) can diced tomatoes (with its liquid)
• 2 tablespoons tomato paste
• 2 1/2 cups low sodium chicken broth
• 2 1/2 cups low sodium beef broth
• 1/4 cup dry red wine (optional)
• 3/4 cup pearl barley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 bay leaf

Steps:

• Cube beef and then season generously with salt and black pepper. In a large skillet over medium heat, add oil. When hot but not smoking, add meat and quickly sear for about 4 minutes or until most of red is gone even though meat is not totally cooked; remove from heat and set aside.
• In a slow cooker, add onion, carrot, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine. Add seared meat including the drippings; stir well. Add bay leaf and cook for 4 ½ hours on "High" or 8 hours on "Low", or until beef is tender and vegetables are cooked.
• If using stove top instead of slow cooker, simmer for 1 hour on medium heat.

PORTABELLA MUSHROOM SOUP SLOW COOKER

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.

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Ingredients:

• 1 cup uncooked regular pearl barley
• 1 dried bay leaf
• 1/2 teaspoon fennel seed
• 1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
• 1 cup sliced celery (2 medium stalks)
• 1 medium onion, chopped (about 1/2 cup)
• 1/2 cup chopped green bell pepper (1/2 medium)
• 2 cloves garlic, minced
• 1 large dark-orange sweet potato, peeled, cubed
• 1 1/2 cups frozen corn (from 1-lb bag)
• 1 1/2 cups frozen cut green beans (from 1-lb bag)
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 2 cans (14 oz each) vegetable broth
• 6 cups water
• 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

Steps:

• In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
• Cover; cook on Low setting 6 to 8 hours.
• About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.