* Exported from MasterCook *
Slow Cooker Mushroom Barley Soup - 1 pt
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Amount Measure Ingredient -- Preparation Method
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1 ounce dried porcini mushrooms
1 cup boiling water
1 1/2 teaspoons butter
5 ounces sliced fresh shiitake mushrooms
4 ounces sliced fresh button mushrooms
1 large onion -- diced
1 garlic clove -- minced
2/3 cup medium pearl barley
1/4 teaspoon ground black pepper
6 cups vegetarian 'beef'-flavored broth
Place the dried porcini mushrooms in a heat-safe bowl. Pour the boiling water over the mushrooms. Soak for 15 minutes.
Meanwhile, melt the butter in a medium skillet. Saute the fresh mushrooms, onion, and garlic until the onions are soft.
Drain the porcini mushrooms and discard the water. Add all of the mushrooms, onions, garlic, barley, pepper, and the broth to a 4-quart slow cooker. Stir. Cook for 6 - 8 hours on low.
Serves 8
AuthorNote: using three types of mushrooms adds a lot of favor to this soup.
HEARTY VEGETARIAN VARIATION: add 1 diced carrot, 1 diced celery stalk, and 1 diced red potato with the rest of the ingredients. Use roasted vegetable stock instead of beef broth. Stir in some fresh thyme prior to serving.
Description:
"1 pt NOT PointsPlus"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 104 Calories; 2g Fat (13.3% calories from fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1033mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fat.
NOTES : Cooker: 4-quart
Time: LOW for 6-8 hours
Nutr. Assoc. : 0 0 0 920063 0 0 0 26027 0 0
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