Slow Cooker Crock Pot Cream Of Portabella Barley Soup Best Recipes

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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!

SLOW COOKER BEEF BARLEY SOUP

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SLOW COOKER BEEF BARLEY SOUP image

Hearty, tasty, healthy and comforting, this soup is just what you need during the cold winter months! VIDEO https://www.youtube.com/watch?v=j-Gmtd1rbRk

Provided by CLUBFOODY

Categories     Weeknight

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 17

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.

Nutrition Facts : Calories 100.5, Fat 2.4, SaturatedFat 0.4, Sodium 367.3, Carbohydrate 17.9, Fiber 4, Sugar 4.2, Protein 3.5

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 VEGETABLE SOUP WITH BARLEY

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Slow-Cooker Vegetable Soup with Barley image

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h25m

Yield 10

Number Of Ingredients 16

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.

Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g

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